Boistfort Valley Farm
Community Supported Recipe Box

Chocolate Beet Cake

(Seriously, it's really, really good.)


  • 1 1/2 cups cooked, peeled, and puréed beets
  • 3 oz. unsweetened chocolate
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup safflower or sunflower oil
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt (or less)
  • Frosting of your choice (optional)


dish: dessert
season: fall

Steam beets until quite tender (45 minutes or so, but it will depend on the size of the beets). Rinse thoroughly with cold water, then slip the skins and stems from the beets (if they do not come off easily, steam the beets a bit longer). Cut into chunks and puree in a food processor or blender. Set aside.

Preheat oven to 350°F. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool and frost as desired.