This recipe makes a rich, moist chocolate cake. There is a subtle earthy taste of beets that marries well with the sweet chocolate.
Ingredients
4 oz chocolate
1 C butter, softened
1 ½ C brown sugar
3 eggs
2 C pureed beets*
1 tsp vanilla
2 C flour
2 tsp baking soda
¼ tsp salt
instructions
Melt chocolate and ¼ C butter together. Let cool slightly. Cream remaining butter and sugar with a hand or stand mixer until fluffy. Beat in eggs. In small bowl, combine chocolate mixture, beets and vanilla. Beat into butter/sugar mixture (mixture will appear separated, that’s okay!) Whisk together dry ingredients in a medium bowl, gradually add to wet mixture. Pour into a greased and floured bundt pan (10 in.) Bake at 375℉ for 45-55 min. Let cool for 10 min before turning out of pan. Serve topped with powdered sugar or chocolate ganache.
*Note: As opposed to roasting, I prefer to boil the beets until they are soft and then puree them in a food processor. Boiling makes the beets have a milder flavor that pairs well in the sweet cake. You can use any variety of beets but the red ones make the cake an attractive “red velvet” color.
From the Kitchen of: Michelle Phillips