Recipe by Lenna
"A moist cake that is a good keeper. My gardening neighbor brought me this cake along with the recipe several years ago."
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1 1/2 cups
well-drained, mashed, cooked beets
1 1/2 cups
1 3/4 cups
1 1/2 teaspoons
unsweetened cocoa powder
Good cake -- very yummy. You'd never know there were beets in it. I don't know if I'd make it if I didn't have a glut of beets from the garden (like now) -- it takes so long to cook the beets -- but I will make this cake again. I decreased the oil by half and replaced it with apple sauce (I do this with all my recipes) and boosted the fibre a bit by using whole wheat flour in place some of the all purpose. (I hadn't done that with cakes before, just breads and muffins, but it worked out fine.) Hopefully that will shave a few grams off the per serving fat content, while still leaving a delicious dessert.
I really wanted this recipe to turn out well, what a great way to use up beets, not to mention their healthful benefits. But my husband and son hated them. I did care much for them either. the beet taste was very strong.
Very yummy cake. I subbed all the oil for a cup of applesauce, added 2 teaspoons of cinnamon and 2/3c dark chocolate chips. I think the cinn masks the somewhat overpowering earthy taste of the beets. Another recommendation is to beat the eggs well for a fluffier cake.
I made this for my daughter's Birthday. It's a recipe I had many years ago and lost. I had cut it from a Chatelaine magazine. I'm glad I've found it again. It's as delicious as I remembered it to be! I'm not about to lose it this time!
By the way since I have to stick to a low fat diet because of surgery I made it with a 1/2 c. of oil and substituted a 1/2 c. of unsweetened applesauce for the other 1/2 c. of oil. It turned out perfect and every bit as delicious!
The best part about this cake is it's always moist!
Beets normally gross me out, but this was fantastic. I substituted 1 cup whole wheat flour and used applesauce instead of oil - the cake was perfectly moist and fluffy. I also made banana/almond butter frosting and dyed it pink with the leftover beet juice.
This cake is absolutely stunning. I will make this anytime I need a choc cake or cupcakes. So unbelievably moist! Absolutely no hint of beet. I took other reviewers' advice and pureed the beets. I actually pureed the beets in the blender along with the eggs and oil - the result was intensely pink, smooth and creamy. I then poured that out into a bowl and followed the recipe as stated from there. I pretty much followed the recipe to the letter, except I used olive oil instead of reg veg oil, and the result was fabulous. I made cupcakes and baked at the stated temp for about 18 minutes. Thanks! A gorgeous recipe! **Update** I made these a second time for my husband's birthday BBQ, and two different people told me they were the best chocolate cupcakes they had ever had!
Being a gardener myself, I enjoyed this recipe. There is something quite satisfying about using the fruits (or vegetables) of your labor in new ways.
I could detect a slightly "different" taste from a regular chocolate cake, but it wasn't overwhelming. Although I wouldn't go out of my way to make this cake if I didn't have fresh beets to use, I'm sure I'll make it again next harvest.
I didn't get the chance to "test" it on any kids :)
Best chocolate cake I've made. Not too sweet though, but that makes it perfect for frosting
* Percent Daily Values are based on a 2,000 calorie diet.
Mystery Chocolate Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 91
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