Chocolate Beet Cake with Strawberries and Goat-Yogurt Crème Fraîche


Courtesy of Brandon Fuller, Café Josie
Photography by Jody Horton

The beets add a nice earthiness and moistness to the cake. I use Wateroak Farms goat yogurt and mix it with cream in a yogurt maker to create a tangy crème fraîche. The strawberries add a subtle sweetness to the cake, and I love how all of the ingredients play off of each other.

Fairly difficult

Chocolate Beet Cake with Strawberries and Goat-Yogurt Crème Fraîche


For 4 Person(s)


  • For the cake:
  • 1 pounds beets
  • 1 ounces unsweetened chocolate
  • 1/2 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cups sugar
  • 1 large egg
  • 6 tablespoons neutral-flavored oil
  • 1 teaspoons vanilla extract
  • Strawberries and fresh mint, to garnish
  • For the crème fraîche:
  • 1 cups goat yogurt
  • 2 cups heavy cream
  • For the sauce:
  • 1/2 cups strawberries
  • 1/4 cups reserved beet puree
  • Lemon juice
  • Sugar

Chocolate Beet Cake with Strawberries and Goat-Yogurt Crème Fraîche Directions

  1. Wrap the beets individually in foil and roast in a 350° oven until tender—approximately 2 hours. Leave the oven on.
  2. Let the beets cool then peel, cut into chunks, place in a food processor or blender and puree until smooth. Reserve ½ cup of the beet puree for the cake and ¼ cup for the sauce, and save the rest for another use.
  3. Microwave the chocolate in 30-second increments—stirring between each one—until melted.
  4. Whisk the flour and baking soda together in a bowl. In a standing mixer, whisk the sugar, egg and oil on medium-high for approximately 2 minutes. While the mixer is running, add the vanilla extract, then the dry ingredients, then the chocolate and finally the ½ cup of beet puree.
  5. Pour into a 9-inch square baking pan greased with butter or oil and bake at 350° until a toothpick inserted into the middle comes out clean—approximately 20 minutes. Let cool and cut into desired shapes.
  6. For the crème fraîche, mix the yogurt and cream together, cover and let sit out overnight in a warm place. Refrigerate to thicken.
  7. Make the sauce. In a blender or food processor, puree the strawberries with the beet puree. Season to taste with lemon juice and sugar. Adjust the consistency with water, if needed.
  8. To serve, spoon the strawberry-beet sauce onto a plate. Place a slice of cake on the sauce and drizzle with the crème fraîche. Garnish with fresh strawberries and mint.

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