Chocolate Beet Cake
This rich, decadent cake may not be low in calories, but you can feel a little better knowing you ate some vegetables.
Ingredients
2 ½ cups beets, cooked, pureed and cooled
6 eggs, lightly beaten
¾ cup unsweetened cocoa powder
1 tsp. vanilla
2 cups sunflower oil
3 cups sugar
3 ¾ cups all-purpose white flour, sifted
1 ½ tsp. salt
1 tbsp. baking soda
Directions
Preheat oven to 350 degrees. Grease 3 eight-inch or 2 nine-inch baking pans and line with parchment. (You may have enough batter left over to make a couple cupcakes.)
In large bowl or stand mixer with paddle attachment, combine cocoa, vanilla, and oil. Beat in beets, sugar, and eggs.
In a separate bowl, sift together flour, salt and baking soda.
Add wet mixture and mix until well incorporated. Pour into pans and bake 30-45 minutes (depending on pan size), until toothpick comes out clean in middle.
Cool completely on racks before frosting.
Suggestions
Top off this recipe with Dani's Easy Chocolate Frosting.
This recipe pairs well with Wollersheim Winery's Port, which is made from Foch grapes and grape brandy and aged in older American oak barrels for 13 months. The brandy is added to stop the fermentation, which leaves the natural sweetness of the grapes.
Project Congo, Kickapoo Coffee's philanthropic Congelese coffee, pairs beautifully with the earthy spice of the Chocolate Beet Cake.
To learn more about beets, check out Dani's article "Beets: Making Up for Lost Time."
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