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Dairy
Medium
1 Hour, 30 Minutes
Diets 
Let’s put beets in a cake. Skeptical? Don’t be. The results are outstanding! Adding beets to chocolate cake makes the cake sweet, super moist, and imparts a gorgeous hue reminiscent of classic red velvet cake. Beet chocolate cake beats (pun intended) your standard red velvet cake by a long shot.
Don’t be squeamish. Carrot cake gets tons of love, right? So let’s give beet cake some of that too. Trust me, you can not taste the beets. This is a cake your husband and children will polish off in one sitting. Watch them gobble up vegetables and yogurt without realizing it!
3 medium ready-to-eat, vacuum-packed beets, such as Gefen (see note)
2 cups Glicks Flour
2 teaspoons baking soda
1/4 teaspoon salt
4 ounces unsweetened baking chocolate
1/4 cup plus 1/4 cup oil, such as Gefen Canola Oil, divided
3 eggs
1 and 3/4 cups sugar
1/2 cup plain Greek yogurt
1 tablespoon vanilla extract
3 ounces cream cheese
3 tablespoons Gefen Confectioners’ Sugar, plus more if needed
2 tablespoons milk, plus more if needed
1/4 teaspoon vanilla extract
In a food processor fitted with the knife blade, purée beets. Measure out 2 cups and set aside. Rinse and dry the food processor, and set aside for step 5.
Preheat oven to 375 degrees Fahrenheit. Spray a Bundt pan with cooking oil and set aside.
In a bowl, mix flour, baking soda, and salt. Set aside.
In the microwave or in a double boiler, melt chocolate with 1/4 cup oil. Stir to combine evenly and set aside.
In a mixer or a food processor fitted with the whisk blade, beat eggs and sugar until fluffy.
Slowly add the yogurt, vanilla extract, beet purée, melted chocolate, and remaining 1/4 cup oil, mixing until just combined. Add flour mixture and stir by hand until just combined.
Pour batter into the prepared pan and bake 45 minutes.
Let cool 30 minutes, then turn over the pan to release the cake.
In a bowl or mixer, beat cream cheese and confectioners’ sugar until smooth. Add milk and vanilla extract and beat again to combine. (If needed, add more milk for a thinner glaze or more confectioners’ sugar for a thicker one.) Drizzle over the cake.
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