Super Moist Mini Chocolate Beet Cake + Muffins. I personally think that addition of a little coffee to a chocolate cake brings out all the flavors. The awesome thing that makes this recipe shine is coffee.
One Happy Friday + One Happy Cake = One Happy Time.
So that means happy times are here again. I mean cake time is here again! 😉 Yayy for this pretty much guilt-free mini cake! 🙂
I know, I know! Cake and guilt free doesn’t fit well. Let me clear all your doubts here. 🙂
Well there are certain things. First, I agree that a chocolate cake cannot be fully guilt-free — NEVER.
Chocolate Cakes are always sinful, and loaded with lots of sugar and butter. But that’s all what we want in a chocolate cake. Right?
Yes, this satisfies our sweet cravings and make us happy! And we all love a sinful dessert once in a while!
It’s a Friday today. And we should let ourselves go all out on a Friday, and make the chocolatiest cake of them all. I mean it’s really chocolatey.
Do you want to know what’s special about this cake. It’s a chocolate beet cake with chocolate frosting.
But how does this chocolate beet cake is guilt free, almost?
I have added margarine instead of regular butter.
I made a mini cake + some muffins, so these would last for a week time or so. That means you don’t have to finish the whole cake at once.
This cake is loaded with BEET goodness.
It has beets and margarine. So it’s a healthy cake. Yeah, sounds pretty. 🙂
So now we know how we can eat this super moist chocolate cake without much of a guilt.
How does that sound? Cool! I know.
The idea of making mini cake + muffins is pretty fair for a small family like mine. So that the little one doesn’t get any chance to eat cake for all her meals.
Cake for lunch. Cake for dinner. Cake for brunch. You know what I mean. 😉
And of course if you wish, you sure can use regular butter to make this cake.
I made this cake for my little one. But why did I choose to make this cake for my little one? Actually, I wanted to make her eat beets. And she doesn’t like the taste of beets at all.
So without telling her, I added beets to this chocolate cake. And wow, she went crazy for this cake.
After eating one muffin, her reaction was, “Mamma, can I have one more, please?”
And this is how she ate lots of beets without even discovering it. I am glad that at least she started eating beets this way!
So in all honesty, for me making this cake had nothing to do with my personal chocolate cravings. This chocolate beet cake was for her. And you know what, she was even more fascinated by muffins. 😉
Do you want to know how many muffins did she eat?
Nope, not two. Not three. Not four. She ate 8 muffins in two days! So, this is how my plan to store muffins for long got vanished completely. 😉
And I myself ate the whole cake except for one slice, which I gave to my hubby dear. 😉 Mamma and baby usually get naughty whenever chocolate cake is involved. Poor Daddy. 😉
For me, eating more cake is always better than eating less, after all this is almost guilt free chocolate cake. More cake means more frosting, which is just all-round yumminess. 🙂
This is what happens when I can’t control a child inside me. This cake is super easy, super moist, and super yummy. It has chocolate, coffee, beet and some more chocolate. Just WOW!
And this simple frosting is so delicious. It’s any chocolate lover’s true delight. And yet so simple to make. Frosting is so fluffy and light. Almost like mousse.
This cake would always live upto your expectations. Really, it never fails and the chocolate frosting is icing on the cake here, literally. 😉
My husband is not too much into this cake business. But he really LOVED this one. He could not stop saying how incredibly moist and delicious this cake was.
Love muffins, then check out this delicious 2 Ingredient Chocolate Muffins.
Here is what I did to make this cake. I made the cake with a little coffee, dark chocolate, cocoa powder, buttermilk and beetroot.
I personally think that addition of a little coffee to a chocolate cake brings out all the flavors. The awesome thing that makes this recipe shine is coffee.
This also makes its chocolate flavor shine. Then I made the frosting with baking-chocolate, margarine, icing sugar, some vanilla and whip cream. That was it. It has just the right textures and perfect level of sweetness.
The frosting surely adds that sweet buttery taste that we all desire in a cake.
Then some sprinkle of desiccated coconut. And VOILA! Some snowy desiccated coconut on shiny frosting surface looks just beautiful. I think this coconut finish is the winning star of the cake. You gotta try that.
And you don’t even have to worry about making your frosting look perfect, you are just going to cover the top of cake. That’s it.
Cake is certainly a weekend thing. So all you have to do is, just make it, enjoy it, and be happy. Remember One Happy Friday + One Happy Cake = One Happy Time. 🙂
Definitely this cake is going to make you happy.
If you love cakes, then you would also love this tutti frutti cake.
Melt the chocolate in a small bowl set over a pot of simmering water. Or cook for 30 seconds on high heat in microwave. Repeat for 30 seconds mores. Add freshly brewed coffee to it, and set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
In a stand mixer, cream the butter and sugars together until light and fluffy. Add the eggs, beating well between each addition, and scraping down the sides of the bowl as needed. Add the vanilla and beat again.
With the mixer running on low speed, add the flour mixture alternately with the buttermilk and the
grated beets. Continue mixing and scraping down the bowl until the batter is well combined. Spread the batter in the prepared pan and bake it for about 40 minutes or until a cake tester poked
through the center of the cake comes out clean. The cake will begin to pull away from the sides of
the pan when it is done. Let the cake cool completely before proceeding.
For muffins: Line 10-11 muffin tins with paper liners. Divide the batter among 10-11 muffins cups.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Allow the
muffins to cool slightly and then drizzle with chocolate frosting. Sprinkle some desiccated coconut
For chocolate frosting: Microwave chocolate in large microwaveable bowl on high for 1-1/2 minutes, stirring every 30 sec. Stir until chocolate is completely melted. Cool for 5 mins.
Add sugar, butter and vanilla. Gradually add whip cream, beating constantly with mixer on low speed until blended. If you like a sweeter or thicker frosting add more powdered sugar. Add some milk, if you want thinner frosting.
Mini Chocolate Beet Cake [Recipe]
(Rating: 5 from 40 reviews)
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|Nutrition Info ⊛
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For Chocolate Beet Cake:
- 2 cups all-purpose flour
- 2⁄3 cup extra dark cocoa powder
- 50g fine dark chocolate (I used 70% cocoa)
- 3 tablespoons freshly brewed coffee
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1/2 cups beets, peeled, cooked, and coarsely puréed
- 3⁄4 cup unsalted butter at room temperature
- 3⁄4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
For Chocolate Frosting:
- 200g cooking chocolate (I used 52% cocoa)
- ½ cup butter
- 4 cups icing sugar
- 2 teaspoon vanilla extract
- 3-4 tablespoons whipping cream
- 2 tablespoons milk
- 2 tablespoons unsweetened desiccated coconut
For making cake and muffins batter:
- Preheat the oven to 350°F/175°C. Prepare a 4 inch cake pan by greasing it. Set it aside for later.
- Melt the chocolate in a small bowl set over a pot of simmering water, or cook for 30 seconds on high heat in the microwave. Repeat for 30 seconds more.
- Now, add freshly brewed coffee to it, and whisk well. Set it aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
- In a stand mixer, cream the butter and sugars together until light and fluffy.
- Add the eggs and beat well. Add the vanilla and beat again.
- With the mixer running on low speed, add the flour mixture alternately with the buttermilk and the
- grated beets. Continue mixing and scraping down the bowl until the batter is well combined.
Make chocolate frosting:
- Microwave chocolate in large microwaveable bowl on high for 1-1/2 minutes, stirring every 30 sec.
- Stir until chocolate is completely melted. Let it cool for 5 minutes.
- Add sugar, butter, and vanilla. Gradually add whip cream, beating constantly with mixer at low speed until blended.
- If you like a sweeter or thicker frosting add more powdered sugar. Add some milk, if you want thinner frosting.
- Spread the batter in the prepared pan and bake it for about 40 minutes or until a cake tester poked
- through the center of the cake comes out clean.
- The cake will begin to pull away from the sides of the pan when it is done.
- Let the cake cool completely before frosting.
Assembling the cake:
- Slightly cut off the cake from top to make it flat. Turn it upside down on a plate or cake stand.
- Drizzle the cake with a good amount of frosting. With a knife or offset spatula, spread the top with frosting.
- Decorate with desiccated coconut or whatever your heart desires. This cake is best served at room temperature.
- Line 8-9 medium muffin tins with paper liners. Divide the batter among 8-9 muffins cups.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
- Allow the muffins to cool slightly and then drizzle with chocolate frosting.
- Sprinkle some desiccated coconut on top.
- To store, line an air-tight container with tissue paper. Place the cake or muffins in the prepared container Refrigerate for 4-5 days. Serve it cold, or warm in the microwave for 10-15 seconds before serving.