This post may contain affiliate links. Please see our full Disclosure Policy for details.
A dense, rich cake hiding a very subtle veggie secret: pairing this Chocolate Beet Cake with balsamic-macerated strawberries and whipped Mascarpone might just be the best dessert decision ever made.
This post is sponsored by Melissa’s Produce. I’m partnering with them (and some friends!) to celebrate all of the fruits & veggies in this #FabulousFallBounty. Thank you for supporting the brands that make this blog possible. As always, all opinions are my own.
Have you ever just fallen head over heels in love with a food before?
Like underwater, can’t-breathe-because-you-just-never-want-to-stop-eating-it kind of love?
That’s pretty much how I feel about this cake. And that fact came as the biggest surprise to me considering the hidden beets inside. I’ve never been a huge beet fan, but this cake is proof positive that there is nothing that chocolate can’t improve by at least 200%.
Chocolate Beet Cake.
BEETS. There are beets in there.
I know. It’s crazy. But let’s think back to the summer. How many freakin’ zucchini/sweet potato/assorted veggie cake recipes did you see floating around on Pinterest? (Yes…including mine.) Turns out carrots aren’t the only vegetables that rock in baked goods.
Those cakes don’t have the dense, flourless chocolate allure that this one has, though.
And you absolutely CAN NOT do it right without those balsamic strawberries and that heavenly whipped Mascarpone.
They’re a dealbreaker. It’s all or nothing.
The cake by itself is delicious, but when that sweetened, syrupy balsamic glaze soaks into it…
I can only assume it’s what heaven must taste like. I mean, let’s take stock here:
❥ Chocolate: obviously divinely created. (Bonus points because it’s dark chocolate.)
❥ Balsamic glaze: something so good, we don’t deserve it.
❥ Strawberries: in spite of those little devil-seeds, best berry ever.
❥ Mascarpone: if cream cheese and ricotta had a baby, then whipped it into a blissful cloud you could float on.
Then there’s the very fact that it’s CAKE, a superior dessert if there ever was one.
I am slightly biased. Feel free to disagree.
But just look at how moist this lovely slice is. So inviting.
I know this is Thanksgiving week, and our heads are all dancing with visions of pumpkin pie and apple pie and pecan pie and…just all the pie, really.
But let’s just give this pretty little cake her time to shine this holiday season. Put this one in your back pocket for Christmas.
Give in to all your chocolate cravings. Load on the whipped Mascarpone. Sneak a forkful of strawberries while no one is watching. (I did all of those things.)
And then feed the kiddos and the veggie haters those hidden beets and chuckle while they lick all the crumbs from the plate.
And now that you’ve fallen for this chocolate beet cake, you’ll feel alright giving these other veggie cakes a shot, too…right?
- Homemade Carrot Cake
- Zucchini Fudge Bundt Cake
- Chai-Spiced Banana Zucchini Cake
- Eggplant Chocolate Cake
- Sweet Corn Creme Brulee
- Tex-Mex Ice Cream Sandwiches (jalapeno & corn whaaaaaaat.)
Chocolate Beet Cake with Balsamic Berries and Whipped Mascarpone
- 1 cup + 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
- 3 tablespoons cocoa powder
- 5 large eggs separated
- 8 ounces steamed beets
- 7 ounces dark chocolate chopped
- 1/4 cup hot coffee
- 3/4 cup + 2 tablespoons butter chopped
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/3 cup balsamic vinegar
- 3 tablespoons granulated sugar divided
- 1/2 teaspoon lemon juice
- 1 pound 16 oz. fresh strawberries, halved
- 1/2 cup Mascarpone cheese
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- Spray an 8-inch springform cake pan with baking spray, then line the base with a round piece of parchment. Preheat oven to 350 degrees F.
- Sift together the flour, baking powder and cocoa. Set aside.
- Place the egg whites in a large mixing bowl and place it in the refrigerator. Whisk the yolks together in a separate bowl. Set aside.
- Process the steamed beets in a blender or food processor to a coarse purée.
- In a small bowl set over a pot of simmering water, melt the chopped chocolate. When it is almost melted, pour in the hot coffee over it and stir a few strokes. Add the chopped butter to the melted chocolate and stir, then allow it to soften. When the butter has mostly melted, stir to combine and add the vanilla. Allow to cool for a few minutes, then quickly stir in the egg yolks so they blend evenly. Fold in the beets.
- Whip the egg whites with a hand mixer until soft peaks form, then slowly add the sugar in a stream while mixing. Whip to stiff peaks, then fold into the chocolate mixture with a rubber spatula. Fold in the flour and cocoa until just incorporated.
- Pour the batter into the prepared cake pan. After placing it in the oven, decreasing the heat to 325 degrees F; bake for 35-40 minutes, or until moist crumbs cling to a toothpick inserted in the center.
- Set the cake on a rack to cool completely, then remove from the pan.
- Combine vinegar, 1 tablespoon sugar, and lemon juice in heavy small saucepan set over medium heat. Whisk until sugar dissolves; bring to a boil for 3-4 minutes, allowing syrup to reduce to about 1/4 cup. Transfer to a small bowl and allow to cool completely.
- Combine strawberries and remaining sugar in large bowl. Drizzle with balsamic glaze and toss to blend. Let stand 30 minutes, stirring occasionally.
- Combine mascarpone, heavy cream, vanilla, and sugar in medium bowl. Whip until soft peaks form. Cover and refrigerate until ready to use.
- Top slices of cake with whipped Mascarpone and balsamic berries.