Dark Chocolate Beet Cake

Dark Chocolate Beet Cake with All-Natural Pink Buttercream Frosting

2 medium beets (250 grams/ 8 ounces)
2 tablespoons water
¾ cup butter, softened
1 cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 ½ teaspoons vanilla
1 ¼ cups cold coffee (see notes)
2 cups all purpose flour
½ cup cocoa powder
1 teaspoon sea salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup dark chocolate chips
Optional: sprinkles, for decorating

View the full recipe at The Endless Meal →