Sunday, October 4, 2009
Chocolate Beet Cake
I have a confession – I am not a fan of beets. No matter how many times I try them, I just don’t like them. So this year, my mother as usual ended up with an abundance of beets in her garden. After helping with a couple batches of pickled beets, we were both done with the canning. Still having a sink full of beets however, we had to think of something. I did a little searching and came across Chocolate Beet Cake on Straight from the Farm. Hmmmmm, chocolate – I do love chocolate. Could this be the answer to my aversion to beets – sneek them into a chocolate cake?
I got to work pureering beets, hunting chocolate out of the cupboards and mixed up the cake.
CHOCOLATE BEET CAKE vAdapted Straight from the Farm
1 c. margarine, softened, divided
1 1/2 c. packed dark brown sugar
3 eggs at room temp
3 oz. dark chocolate
5 medium beets/2 c. pureed beets
1 t. vanilla extract
2 c. all-purpose flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting
To make beet puree,
1. trim stems and roots off beets and place in heavy sauce pan filled with water.
2. Bring to a boil and reduce to a simmer for 50 mins or until the beets are tender.
3. Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise. Slide skins off, quarter the beets and place in blender or food processor. Pulse until a smooth puree forms. Let cool slightly before using in cake. Puree can be made several days in advance.
To Make the cake:
1. In a mixing bowl, cream 3/4 cup butter and brown sugar.
2. Add eggs; mix well.
3. Melt chocolate with remaining butter; stir until smooth. Cool slightly.
4. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture may appear separated).
5. Combine flour, baking soda , salt, cinnamon and nutmeg; add to the creamed mixture and mix well.
6. Pour into a greased and floured 10-in. spring form pan.
7. Bake at 375 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean.
8. Cool in pan 15 minutes before removing to a wire rack.
9. Cool completely before dusting with confectioners’ sugar.
The cake came out really nice, with a slight red color to it, which I found really cute and appealing. So this cake was a great texture, really moist but not too dense. I loved that about the cake. The beet flavour was subtle, but sadly so was the chocolate. Next time I make this cake, there will be more chocolate!