Molly Yeh’s Chocolate Beet Cake 🦸🏻‍♀️ | Girl Meets Farm | Food Network

When it comes to making desserts that delight both kids and adults, Molly Yeh’s Chocolate Beet Cake stands out as a true culinary superhero. This brilliant creation not only satisfies cravings for rich chocolate but also sneaks in healthy, earthy beets, transforming them into a velvety indulgence that’s simply irresistible.

Contents

The Perfect Partnership: Chocolate and Beets

A Closer Look at the Recipe

What You’ll Need

Instructions

The Final Touch

Watch the video by Food Network

The Perfect Partnership: Chocolate and Beets

Beets often play the unsung hero in desserts, and Molly expertly showcases how these root vegetables can elevate a classic chocolate cake, making it moist and rich without overpowering the chocolate flavor. Even those who typically shy away from beets will find themselves enchanted by this combination, proving that veggies have a rightful place in treats.

A Closer Look at the Recipe

What You’ll Need

Cake Ingredients:

1 1/4 cups Dutch-process cocoa powder
1 cup boiling water
8 ounces peeled and coarsely chopped beets (about 2 medium)
1 1/2 cups heavy cream (room temperature)
3/4 cup full-fat sour cream (room temperature)
4 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon instant espresso powder
1 3/4 teaspoons kosher salt
1 cup unsalted butter (room temperature)
1/2 cup unrefined coconut oil (soft but not melted)
2 cups granulated sugar
Zest of 1 orange
4 large eggs (room temperature)

Frosting Ingredients:

1 cup unsalted butter (room temperature)
4 cups powdered sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces cream cheese (room temperature)

For Assembly:

Marzipan cut-outs (such as “BAM” dyed red with yellow lettering)
Lightning bolt cutouts dyed gold

Instructions

Preheat and Prepare:
Preheat your oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
Blend the Base:
In a high-speed blender, combine cocoa powder with boiling water and let it bloom for 5 minutes. Add the chopped beets and blend until smooth. Incorporate the heavy cream, sour cream, and vanilla, blending just until combined.
Mix Dry Ingredients:
In a large bowl, sift together the flour, baking powder, espresso powder, and salt. Set aside.
Create the Batter:
In a stand mixer, cream the butter, coconut oil, sugar, and orange zest on medium-high speed until fluffy (about 3-4 minutes). Add eggs, one at a time, ensuring each is well-mixed. Gradually add in the dry and wet mixtures, alternating until just combined.
Bake:
Pour the batter evenly into the prepared pans. Bake for around 40 minutes, checking for doneness with a toothpick about halfway through. Once baked, cool in pans for 15 minutes before transferring to a wire rack.
Level Cakes:
Once cooled, level the tops of the cakes with a serrated knife.
Make the Frosting:
In a stand mixer, combine the butter, powdered sugar, and salt, mixing slowly at first, then increasing to medium-high until fluffy. Add vanilla and cream cheese, mixing just until combined.
Assemble:
Layer the cooled cakes with frosting in between, and frost the outside generously. Decorate with marzipan cut-outs to create a fun, whimsical presentation.

The Final Touch

Molly Yeh’s Chocolate Beet Cake is not just a treat; it’s a conversation starter and a way to make family gatherings more exciting. Its majestic appearance and rich flavor profile redefine what a dessert can be—healthy, delicious, and enjoyed by all ages.

Whether for a celebration or a simple family dinner, this cake is bound to impress. So grab your apron, blend up some beets, and let this extraordinary recipe turn your kitchen into a mini bakery! Enjoy every bite of this chocolatey goodness that’s secretly packed with nutrition.