The Maritimers Mint Chocolate Beet Cake is a delightful dessert treat that combines the earthy flavor of beets with the cool and refreshing taste of mint and chocolate. This unique cake is packed with nutrients, making it not only delicious but also a healthier choice for satisfying your sweet cravings. The preparation involves a blend of natural ingredients, including fresh mint leaves, dark chocolate chips, and grated beets, which create a symphony of flavors and colors that will tantalize your taste buds. The moist texture of the cake complemented by the rich and creamy mint chocolate frosting makes it an irresistible indulgence for any occasion. So, let's dive into the world of flavors and explore the best recipe for this captivating cake that is sure to delight every palate.
Let's cook with our recipes!
AMAZING CHOCOLATE BEET CAKE
No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
Provided by Kat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
- Blend beets and reserved liquid in a blender until smooth.
- Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
- Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g
MINT CHOCOLATE CHIP MINI CAKES
Bake delectable mini cakes using Betty Crocker™ Super Moist™ cake mix and top with mint frosting and chocolate - perfect dessert to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 72
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 24 mini muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Stir 1/2 teaspoon of the mint extract and 1/2 cup chocolate chips into batter. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter to make an additional 48 mini cupcakes.
- In large bowl, beat butter, powdered sugar, food color and remaining 1/2 teaspoon mint extract with electric mixer on low speed. Stir in 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Spread frosting on cupcakes or pipe with #22 star tip.
- Sprinkle miniature chocolate chips over frosting. Use vegetable peeler to make chocolate candy shavings; sprinkle on cupcakes.
Nutrition Facts : Calories 125, Carbohydrate 16 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 92 mg
MARITIMER MINT CHOCOLATE CAKE
A delicious chocolate mint cake with a surprising ingredient - beets!
Provided by Marci
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees and ensure rack is in the middle position.
- Purée beets in food processor until very smooth.
- Combine sugar and eggs in mixer and blend well. Add vanilla and peppermint extract. Pour in oil and mix until well blended.
- Sift together cocoa powder, flour, baking soda and salt.
- Add half of the dry ingredients to the egg mixture, blend, then add half of the beets and blend again. Repeat and blend until batter is well combined.
- Pour half of the batter into each of 2 prepared 8 inch cake pans. Prepare pans by buttering and placing parchment paper in the bottom as instructed in above post.
- Bake for 30-35 minutes. When a toothpick inserted into the centre of the cake comes out clean, the cake is done. Cool pans on a rack.
- Make icing by combining butter, icing sugar, vanilla and cocoa powder in a large bowl. Slowly beat until combined, then increase speed and slowly add milk in spoonfuls until desired consistency is reached. Icing should be stiff enough to hold in place but soft enough to spread around without breaking the cake.
- Place cake plate or dinner plate over top of one cake layer and flip so bottom side is up. Remove parchment paper. Ensure cake layer is sitting in the centre of the plate.
- Generously spread icing evenly to the outer edges. Using same plate method, flip cake layer out of pan, remove parchment. Gently turn cake layer over and place top side up on bottom layer. Ice cake top and sides. To ice sides, hold spatula in place and spin plate, adding more icing as necessary.
CHOCOLATE BEET CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
- Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
- For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
- For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
- In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
- Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
- Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
- Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.
"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!
Yes, this cake is made with beets! And you won't believe how great it is. I got the recipe from a friend who said it is the most requested cake in her family. Even the kids want it for their birthday cake. I baked it for one of our family gatherings and now, I get lots of requests for it too. The batter looks red, but the red bakes out. I use an almond flavored frosting on it sometimes. Other times I just serve it with homemade whipped cream.
Provided by MizzNezz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 °, grease and flour 13x9 baking pan.
- Beat eggs, sugar and oil until light and fluffy.
- Sift together flour, baking powder, baking soda and cinnamon.
- Add to egg mixture and mix well.
- Add vanilla, beets and walnuts.
- Beat for 1 minute on medium speed.
- Pour into pan, bake for 45 minutes, or until a pick comes out clean.
CHOCOLATE BEET CAKE
The first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.-Peggy Van Arsdale, Crosswicks, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.
Nutrition Facts : Calories 509 calories, Fat 21g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 534mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
- Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
- Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
- Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
MINT CHOCOLATE CAKE
My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.
Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
MARITIMER'S MINT CHOCOLATE BEET CAKE
My sister-in-law got this recipe from my brother's postdoc advisor's wife in Edmonton in the 1970's. It is a very moist chocolate cake with a surprise ingredient - beets! I have tried it with orange extract instead of peppermint, and it came out fantastic. You can also leave out the peppermint altogether if you want just plain chocolate.
Provided by origamifreak
Categories Dessert
Time 55m
Yield 1 cake layer
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (~176 degrees C).
- Blend the sugar, eggs, and oil in a bowl.
- Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
- Fold in the dry ingredients.
- Add the vanilla and peppermint flavors last.
- Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
- Bake for 45 minutes or until a bamboo skewer comes out clean.
- Let cool in the pan until almost room temperature.
- This is a very moist cake, and it will fall apart if you rush this step.
- Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
- Didn't know it freezes well; thanks for the tip, BrutalKiss!
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and tender.
- Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
- If you don't have time to make your own frosting, you can use store-bought frosting. Just be sure to choose a frosting that you like the flavor of.
- Garnish the cake with fresh mint leaves or chocolate shavings. This will add a festive touch to your cake.
Conclusion:
This Maritimers' Mint Chocolate Beet Cake is a delicious and unique dessert that is perfect for any occasion. The cake is moist and tender, with a rich chocolate flavor and a hint of mint. The frosting is light and fluffy, and the chocolate shavings add a touch of elegance. This cake is sure to be a hit with your friends and family. Note:- This recipe is for a 9-inch cake. If you want to make a larger or smaller cake, you will need to adjust the ingredients accordingly.
- This cake can be stored in the refrigerator for up to 3 days.
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