You can’t taste the roasted beets in this recipe—there’s no earthy, beety flavor—but they make the cake moist, dense, and rich. Without them, this dessert would be nowhere near as delicious.
Make Ahead Tips
The beets can be roasted up to 3 days ahead and refrigerated. The cake can be assembled up to 2 days ahead. Cover with a cake dome and store at room temperature.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Nice cake, got rave reviews. Taking another baker\'s advice, I used one cup of hot water. Each layer weighs about 24 oz of batter. Baked in well heated 350 oven, 13 mins, rotate, 13 minutes (both pans on same level, switched sides when rotating). Frosting took about an hour to cool, used the elec mixer to beat several times during cooling. Made just enough frosting, but cake is very delicate, maybe would've been better to pour frosting over while still warm?
Fantastic chocolate cake. You can't taste the beets at all and it is SO moist. Even my "non-cake" people really loved it.
This is it - the best chocolate cake ever! I have made this at least five times now and our family (and every one who tries it) raves about how good it is. This is my daughters' choice for a birthday cake out of all the cakes I make, which are many. Thank you Fine Cooking - you have done it again!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?