Oxbow Farm & Conservation Center

Chocolate Beet Cake w/ Rich Chocolate Frosting

An exquisite dark chocolate cake enriched with beets doesn’t seem contradictory when you remember that beet roots are one of the main sources of sugar. The burgundy roots deepen the color of the cake; the puree makes it dense and moist; and the beets’ earthy sweetness combines perfectly with chocolate. From The City Gardener’s Cook Book by Donna Pierce


  • 1 1/2 C cooked, peeled and pureed beets
  • 3 oz unsweetened chocolate (I recommend Theo's or Valrhona)
  • 3 eggs
  • 1 1/2 C sugar
  • 1 C neutral oil
  • 1 tsp vanilla
  • 1 3/4 C flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 oz unsweetened chocolate (for frosting)
  • 3/4 C butter
  • 1 C sugar
  • 1 tsp vanilla
  • 1/4 C flour
  • 1 C milk
  • Red, white or pink roses with sweet woodruff blossoms, French lavender blossoms, or Gladiolus blossoms

  • Preheat oven to 350°F.

  • Prepare the beets and set aside. Melt the chocolate in a double boiler (over boiling water); cool slightly and set aside. In a large bowl, lightly beat the eggs. Add the sugar, oil, vanilla, cooled melted chocolate, and beets – stirring well after each addition.

  • In a separate bowl, sift together the flour, baking soda and salt. Combine the dry ingredients with the chocolate mixture and beat until just blended. Pour into a greased and floured 9×13 inch cake pan and bake for about 35 minutes. Remove from oven and cool before frosting.

  • To make the frosting: melt the chocolate in a double boiler (over boiling water). Remove from heat and set aside to cool. In a bowl, cream the butter, add the sugar and beat for 5 minutes until smooth. Add the vanilla and beat thoroughly. Set aside.

  • In a saucepan, combine the flour and ¼ cup of the milk. Reduce the heat to a simmer and continue stirring for 2 minutes. Remove from heat and cool quickly by placing the saucepan in a bowl of ice water, stirring all the while. Blend in the chocolate and sugar mixtures. Chill slightly and then spread the frosting over the cake and refrigerate just until is set. Garnish with flowers.