In our CSA Box this week are beets, so I thought I’d share this recipe for Beet Chocolate Cake. Every time I make this people are surprised to find out there are beets inside. The root has the perfect earthy sweet flavor that intensifies the chocolate resulting in an exceptionally moist and rich cake. I toss the beets with a few drops of oil and roast them in a shallow baking dish covered, until they are tender when pierced with a knife. While they are still warm, gently rub them with a towel to remove the skin. Then they are ready to puree. I like this method better than boiling because instead of washing out the flavor and nutrients you concentrate them, and the sugars intensify as well resulting in a sweeter end result.
Chocolate Beet Cake
Yield: 1 Bundt cake
¾ cup butter, room temperature
1 ½ cups sugar
1 ½ tsp vanilla
1 ¼ cups beet puree (comes from 2-3 large beets)
1 ½ cups flour
1 ½ cups cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup milk
- Preheat the oven to 325 degrees. Prepare bundt pan with butter or baking spray.
- Beat sugar and butter together until light and fluffy.
- Add the vanilla and eggs and beat to combine.
- Add beets and mix gently to combine well. It will look like that batter has curdled but it hasn’t.
- In a separate bowl sift together the flour, baking powder and soda, salt and spices.
- Add half of the flour to the wet mixture and mix. Then add half the milk and mix.
- Add remaining flour and mix, then remaining milk and mix until completely combined.
- Pour batter into pan and shake gently to disperse.
- Bake for 30-40 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Let cool a few minutes, then turn out onto a rack and let cool completely.