Name: Chocolate Beet Cake with Yogurt Glaze
Ingredients: 1 cup all purpose flour (scooped and leveled); 1/4 cup dutch process cocoa powder (scooped and leveled); 1 1/2 tsp baking powder; 1 tsp kosher salt (diamond crystal); 2 eggs; 1/2 cup sugar; 1/2 cup dark brown sugar (packed); 3/4 cup sunflower oil (or canola); 2 tsp vanilla extract; 1 cup lightly packed or 365g finely grated peeled beets, about 2-3 small beets; 1/2 cup semi sweet chocolate chips; 1/3 cup full fat greek yogurt; 1 1/2 cups powdered sugar (plus more if needed); 1 tsp vanilla bean paste (or extract); Pinch of salt; 1 small beet (scrubbed clean and thinly sliced on a mandolin*)

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Chocolate Beet Cake with Yogurt Glaze

Makes 1 loaf

5 from 1 vote

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Course Dessert

Servings loaf

Equipment

9×5“ loaf pan
Large Bowl
Medium bowl
Wire rack
Small Bowl
Parchment paper

Ingredients

Cake

1 cup all purpose flour scooped and leveled
¼ cup dutch process cocoa powder scooped and leveled
1 ½ tsp baking powder
1 tsp kosher salt diamond crystal
2 eggs
½ cup sugar
½ cup dark brown sugar packed
¾ cup sunflower oil or canola
2 tsp vanilla extract
1 cup lightly packed or 365g finely grated peeled beets, about 2-3 small beets
½ cup semi sweet chocolate chips

Glaze

⅓ cup full fat greek yogurt
1 ½ cups powdered sugar plus more if needed
1 tsp vanilla bean paste or extract
Pinch of salt

Beet Crisps

1 small beet scrubbed clean and thinly sliced on a mandolin*

Instructions

Preheat oven to 350ºF. Line and grease a 9×5 loaf pan.
In a large bowl sift flour, cocoa, baking powder and salt.
In a medium bowl whisk eggs, sugar, brown sugar, oil, and vanilla. Stir in grated beets.
Mix wet into dry until just combined. Fold in chocolate chips.
Pour batter into loaf pan and spread out evenly.
Bake for 50-65 minutes until a toothpick inserted into the center of the loaf comes out clean.
Let cool in the pan for 15 minutes. Remove loaf to a wire rack to cool completely.
While cake cools, make the glaze. Whisk yogurt, powdered sugar, vanilla and salt in a small bowl until smooth. It may seem too dry at first, but just keep mixing, it will come together. Add additional powdered sugar if glaze seems too thin. Set aside.
To make the beet crisps place sliced beets in an even layer on a parchment lined plate. Cover with another piece of parchment and microwave for 1-3 minutes until shrunk and crispy. They might not seem crisp at first, but when they cool they will be nice and crisp.
Once cake is cool, pour glaze all over the top. Garnish with crushed beet crisps. In the video, I had some whole beet crisps on the top, but I don’t recommend that, as it made it hard to cut a slice…ooops!

Notes

*The beet crisps are totally optional 🙂

Keyword Cakes

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Chocolate Beet Cake with Yogurt Glaze