Craving chocolate cake? Try this chocolate lava cake with salted caramel and this Guinness chocolate cake! So why incorporate beets at all? It’s not to try and make this some kind of health food cake. If that’s what you’re after, you should try this healthy chocolate cake. In this chocolate beet cake recipe, the beets serve a purpose other than sneaking veggies into your diet. We’ve all had cake that incorporate veggies into it, like carrot cake or zucchini muffins! Adding beets to this cake allows it to stay light and fluffy while being moist and tender. It also gives it that wonderful, rich dark chocolate color! Even the icing has some beets in it for that all-natural, glorious pink shade! So don’t worry if you’re serving this to people who are on the fence about beets, if you don’t tell them, they won’t know! Beets can be tricky to handle since they have tough skin. But as soon as you get passed it, you’ll be into the bright-red inside that will inevitably turn your hands red. Be warned, beets will stain your clothes. If you get any on you, act before the stain dries for the best chance of getting it out! Start by peeling the beets and cutting them into quarters. Then place them in an oven-friendly dish, add the water, cover, and bake until fork-tender. When the beets are done, cool them completely. When they’re cool enough to handle, shred them using the small holes of a grater. Don’t forget to reserve any of the leftover water to make the pink frosting! For the cake: A quick note on the coffee: coffee is included in this recipe to enhance the chocolate flavor. Once the cake is cooked, however, you won’t be able to taste it. For the all-natural pink frosting: **Tip: If you want the icing to have a deeper pink color, add some more beet juice. If you want a softer color, add more milk or cream.
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