28 comments

  1. tender b.

    Good call on the donut comment. It truly does look like a huge donut made from chocolate and beets. But, it is all about the taste…

    November 19, 2012

    Reply

  2. Robyn
    Robyn

    I enjoy your blog and the cake looks great but I have to say that I find your use of the word ‘retard’ in your blog post totally inappropriate. It’s an incredibly derogatory term and one that has no place today’s language. See here for more info: http://www.cnn.com/2012/10/23/living/ann-coulter-obama-tweet/index.html

    November 20, 2012

    Reply

  3. Rachel (Two Healthy Plates)

    Haha – the frosting made it beautiful! I always have little places on the outside of my bundt cakes and I’m just like, “Oh well, nothing a little powdered sugar dust or frosting can’t fix!”. Regardless of the shape I’d be happy to eat this cake any day – sounds wonderful!

    November 20, 2012

    Reply

  4. Laura

    Mmmmmmm. I love beets and chocolate together. Totally a winning combination. Thanks for this inspiration:)

    November 20, 2012

    Reply

  5. Kelly @ Inspired Edibles

    Simply exquisite. And the calorie count is so reasonable per serving of this delight! I’m not sure I’ve made enough Bundt cakes to know the standard shape… this one does not seem that far off to me though – and besides, you have the uncanny ability to make everything look beautiful so retarded is definitely not what I would choose to call this gorgeous creation ;-) .

    November 20, 2012

    Reply

  6. Harry Clarke

    Great post will pass the recipe along to the wife for the holidays.

    November 20, 2012

    Reply

  7. Ruta

    Oh man! That looks incredible! Honestly, I’d go for a giant chocolate donut any day so the first picture looked just fine to be, but then when I scrolled down and saw the pictures with the frosting, and then with a bite… you almost had me drooling! This cake is going to the top of my to-do list for sure. I just have one question. Is there any way to make the frosting if you don’t have protein powder? And, if so, what changes should I make?

    Thanks so much, and please keep the baked goods coming. I love them!

    November 23, 2012

    Reply

  8. Heidi @ Food Doodles

    Wonderful looking cake! Even if it’s not quite the shape you want(and I know what you mean!) it’s still looks great!

    November 23, 2012

    Reply

  9. Christina

    The cake is in the oven! Well a variation of it, using pureed kidney beans (no beets available here at this time of year) and wheat flour. I’m very dubious about the baking soda and powder levels. A combined total of 3 tablespoons in a heck of a lot! I fear my batter tasted very acidic. Does this bake out? I assume the cake won’t taste like baking soda… So excited for that fudgy texture!

    November 25, 2012

    Reply

  10. Simone

    Well despite the donuty look… It does look very appetizing with that oozing chocolate down the side but you’re right about your bundt pan. It’s a bit of an odd shape!

    November 26, 2012

    Reply

  11. Erin @ Texanerin Baking

    How does it look odd? It looks like all of my bundt cakes. Oh well. I like it! I tried my first beet last weekend. I was awful. But I’m sure this cake is amazing for people who aren’t beet-haters! It’s definitely beautiful. You’ve been posting lots of desserts lately. Woohoo. Fine with me. :)

    November 26, 2012

    Reply

  12. deborah@delicioushappens.com

    This looks amazing. I can’t wait to make this. Curious about the beets! Beautiful photography!!

    November 28, 2012

    Reply

  13. Cassie
    Cassie

    This looks delish! About how many beets would you say you used? Did you use a food processor for the grating?

    Thanks a bunch!

    December 5, 2012

    Reply

Trackbacks/Pingbacks

  1. Around the Web: Perfect Bundt Cake | SocialCafe Magazine

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  2. chocolate raspberry {kidney bean} cake « De La Casa

    [...] Bean Bundt Cake Recipe adapted from Chocolate Beet Bundt Cake at The Healthy Foodie Serves [...]

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  3. dark chocolate {red velvet} beet cake « De La Casa

    [...] Ever since, I have found myself turning full sized cakes into smaller, gourmet delights, perfect for sharing with another couple at our beloved dinner parties. Halving a full size (20cm) cake makes for a perfect 4 – 6 person cake (6 if you eat like a lady, 4 if you eat like me). With the celebration of love approaching I have been seeking a red velvet cake, tinted a real red, extracted from fresh beets. Moist from fresh beets. Sweet from fresh beets. I wanted a simple recipe, not as heavy as Joy The Baker’s, not quite as health-conscious as Sonia at The Healthy Foodie’s. [...]

    February 8, 2013

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