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–+ servings
moist chocolate cake

The Very Best, Most Delicious and Moist Chocolate Cake You'll Ever Taste (with a Surprise Ingredient: Beets)!

Course Cakes & Pies
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 790
Author adapted by Christina Conte
A super moist chocolate cake made with beetroot.

Ingredients

Chocolate Cake:

  • 2 large beets cooked, cooled beets (I like baking them in foil to keep them dry)
  • 1 tsp vanilla extract
  • 1 ½ cups sugar
  • 16 oz oil (I used olive oil and avocado oil)
  • 5 eggs
  • 2 ½ cups all purpose flour
  • 2 ¼ tsp baking soda
  • ⅜ tsp salt
  • 9 Tbsp cocoa powder dark unsweetened, good quality (I used Barry)

Mocha Buttercream Ingredients:

  • ⅓ cup butter at room temperature
  • 4 cups confectioner’s sugar
  • ¼ cup cocoa powder unsweetened, good quality
  • ¼ to ⅓ cup strong coffee cold
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 350℉ (180℃).
  • Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
  • Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
  • In a large bowl, place the dry ingredients, then add the pureed mixture.
  • Beat with an electric or stand mixer on low speed until well combined.
  • Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
  • Remove from pans after a few minutes and allow to cool completely on racks.
  • Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, ¼ cup (60 ml) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
  • Cut the tops off the cake to make them level (see notes). Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
  • Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Notes

  • Skip the frosting on the outside for a lower-calorie cake.
  • Use this post for guidance on cutting the cake layers

Nutrition

Serving: 1slice | Calories: 790kcal | Carbohydrates: 92g | Protein: 7g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 386mg | Potassium: 294mg | Fiber: 4g | Sugar: 67g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 3mg
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