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Yields12 Servings
 1 tbsp Dark Cocoa Powder
 2 cups All-Purpose Flour
 ½ cup Whole Wheat Pastry Flour
 2 tsp Baking Soda
 ½ tsp Baking Powder
 ½ tsp Fine Sea Salt
 4 oz Dark Chocolate, coarsely chopped
 1 cup VSOP Extra Virgin Olive Oil
 4 large Eggs
 2 cups Beet, cooked & pureed
 2 tsp Pure Vanilla Extract
1

Preheat oven to 375 degrees Fahrenheit. Lightly grease a 10-cup bundt pan with non-stick cooking spray. Dust with cocoa powder and tap out the excess.

2

In a medium bowl, combine the dry ingredients.

3

Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from heat, add the eggs one at a time, beating after each addition. Stir in the pureed beets and the vanilla extract

4

Add the dry ingredients in 3 parts, stirring to just combine after each addition. Pour batter into prepared pan, smooth the top and place in oven. Bake for about 45-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool in pan for 10 minutes. Then invert and remove from pan and cool completely. Serve with whipped cream if desired. Enjoy!

Ingredients

 1 tbsp Dark Cocoa Powder
 2 cups All-Purpose Flour
 ½ cup Whole Wheat Pastry Flour
 2 tsp Baking Soda
 ½ tsp Baking Powder
 ½ tsp Fine Sea Salt
 4 oz Dark Chocolate, coarsely chopped
 1 cup VSOP Extra Virgin Olive Oil
 4 large Eggs
 2 cups Beet, cooked & pureed
 2 tsp Pure Vanilla Extract

Directions

1

Preheat oven to 375 degrees Fahrenheit. Lightly grease a 10-cup bundt pan with non-stick cooking spray. Dust with cocoa powder and tap out the excess.

2

In a medium bowl, combine the dry ingredients.

3

Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from heat, add the eggs one at a time, beating after each addition. Stir in the pureed beets and the vanilla extract

4

Add the dry ingredients in 3 parts, stirring to just combine after each addition. Pour batter into prepared pan, smooth the top and place in oven. Bake for about 45-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool in pan for 10 minutes. Then invert and remove from pan and cool completely. Serve with whipped cream if desired. Enjoy!

Chocolate Beet Bundt Cake