Chocolate Beet Cake
Chocolate Beet cake does not taste as unusual as it sounds. The beetroot flavor is hardly noticeable and it adds a delicious richness to the cake without any additional fat or sugar. Putting beets in your chocolate cake also adds some nutritional value so that is always a bonus! This recipe is definitely different but it is still delicious.
Ingredients for 9 inch cake:
1 cup of beetroot puree (see step 1)
2 cups of all purpose flour
1 1/4 cups of fine sugar
1 1/2 tsp baking soda
1/2 cup dutch processed cocoa
1/2 tsp salt
3/4 cup water
1/4 cup rice bran oil
1/2 tbs vanilla extract
1/2 cup butter, softened
2 cups of powdered sugar
1/4 cup cocoa, unsweetened
1-2 tbs milk
1.) To make the beet puree: peel and dice about 4 small to medium beetroots. Place in a saucepan with enough water to cover them and simmer until the beets are soft (about 30 minutes). You may need to keep adding water as they cook so they don’t dry out, you want a little liquid at the bottom once they are cooked. Once they are slightly cooled, mash by hand or in a food processor until they are pureed. If you are mashing by hand make sure that the puree is free from lumps. Allow to cool completely.
2.) Grease a 9 inch cake pan and dust it lightly with flour. Preheat the oven to 350 F.
3.) Combine all dry ingredients- flour, sugar, baking soda, cocoa and salt, into a large mixing bowl. Mix together and make a well in the center.
4.) Add the wet ingredients- eggs, water, oil and vanilla, into the well and mix together gently until just combined.
5.) Pour into prepared cake tin and bake for 45 minutes. Cool. If you desire, cut the top off the cake so you have a flat surface to ice.
6.) While cake is cooling prepare the frosting by beating all ingredients together in a bowl. Refrigerate until you are ready to frost the cake.
Notes: You can also use a chocolate ganache to frost the cake or even a cream cheese frosting works well too.