Chocolate Beet Bundt Cake Recipe

This Chocolate Beet Bundt Cake is a moist and fudgy recipe, which is made with pureed cooked beets and dark chocolate. It’s a healthy twist on the classic, ready in about 2 hours 55 minutes.

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Chocolate Beet Bundt Cake Ingredients

For the Bundt Cake:

• Nonstick cooking spray
• Cocoa powder, for dusting
• 2 cups all-purpose flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 ounces dark chocolate, coarsely chopped
• 4 eggs
• 2 cups pureed cooked beets

For the Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract

How To Make Chocolate Beet Bundt Cake

1. Prep Oven and Pan: Preheat the oven to 375°F. Generously grease a 10-cup bundt pan with nonstick cooking spray. Dust the inside of the pan thoroughly with cocoa powder and tap out any excess.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, baking powder, and salt.
3. Melt Chocolate and Mix Wet Ingredients: In a heat-proof bowl set over a pan of simmering water (a double boiler), melt the oil and the dark chocolate together, whisking until smooth. Remove from the heat. Add the eggs one at a time, beating well after each addition. Stir in the pureed beets.
4. Combine Batter: Add the dry ingredient mixture to the wet ingredients in three parts, stirring gently after each addition until just combined.
5. Bake and Cool: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 20 minutes.
6. Invert and Cool: Invert the cake onto a wire rack to cool completely.
7. Make the Glaze and Serve: In a medium bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the completely cooled cake.

Recipe Tips

• How do I puree the beets? The easiest way is to use canned, cooked beets (not pickled!). Drain them well and puree in a food processor or blender until completely smooth. If using fresh beets, roast them in foil until tender, then peel and puree.
• Why dust the pan with cocoa powder? This is a professional trick for chocolate cakes. Using cocoa powder instead of flour ensures the dark cake has a clean, chocolate-colored crust with no white, floury patches.
• How do I keep my bundt cake from sticking? Be very generous with the nonstick spray, getting into every single crevice. Then, add the cocoa powder and tilt the pan, tapping the sides, until every greased surface is covered. Let the cake cool in the pan for exactly 20 minutes before flipping—too hot and it will fall apart, too cold and it will stick.
• What if I don’t have whole wheat pastry flour? You can substitute it with an equal amount of regular all-purpose flour. The whole wheat pastry flour just adds a slight, nutty, wholesome texture.

What To Serve With Chocolate Beet Bundt Cake

This cake is incredibly moist and rich. It’s best served on its own or with a simple side to cut the richness.

• A small scoop of vanilla bean ice cream
• A dollop of lightly sweetened whipped cream or creme fraiche
• A cup of hot coffee or an espresso
• Fresh raspberries

How To Store Chocolate Beet Bundt Cake

• Room Temperature: This cake is very moist. Store it in an airtight cake carrier at room temperature for up to 4 days.
• Freeze: This cake freezes beautifully. You can freeze the entire ung-lazed cake or individual slices. Wrap tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature.

Chocolate Beet Bundt Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~310 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 280mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 19g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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