Beet Chocolate Cake

Beet Chocolate Cake | The Beet Reporter

Now upon reading this, some of you may think I have made a mistake. Chocolate…and beets. This is not your typical Duncan Hines or the chocolate cake Bill Cosby served his kids for breakfast, but make no mistake, this cake is delicious. Even as a beet enthusiast, I do not want to find obscure beet bits in my baked goods, so I assure you there are none. There isn’t even a strong beet flavor, instead the beets in this cake create an incredibly moist and rich chocolate cake, almost like a brownie.

With the dark chocolate and depth of the coffee, this cake becomes very rich, and in my opinion, does not need any accompaniment other than some powdered sugar and a tall glass of milk. If you’re feeling adventurous, other similar recipes have crème fraîche or mascarpone as a suggested pairing.

Beet Chocolate Cake
Author: Claire Crane
Ingredients:
  • 1 cup beets (I used 3 medium beets), washed
  • ¾ cup & 2 tablespoons organic butter, cut into tablespoon sized chunks, at room temperature
  • 7 oz. (¾ cups & 2 tablespoons) good quality dark chocolate (at least 70%)
  • 4 tablespoons ground coffee
  • 1¼ teaspoons baking powder
  • 5 organic eggs, separated
  • 3 tablespoons cocoa powder
  • 1¼ cup fine cane sugar
  • Powdered sugar (for dusting)
Instructions
  1. Preheat the oven to 325° F
  2. Butter an 8-inch pan to set aside
  3. Boil the beets in salted water until tender (the time depends on the size of the beet—on average about 30 minutes)
  4. Rinse the beets under cool water until comfortable to handle
  5. Peel the skin of each beet and cube
  6. Using a food processor, grind the peeled beets to smooth puree (make sure the end result is as smooth as possible so you don’t have unsightly beet chunks in your cake!)
  7. Roughly chop the chocolate, then place in a heatproof bowl over simmering water to melt
  8. Stir the chocolate gently but frequently to achieve a smooth liquid
  9. Switch the heat to low on the simmering pot and stir in the ground coffee
  10. Once the coffee has been incorporated thoroughly into the chocolate mixture, stir in the butter a few chunks
  11. Let the butter soften and melt, stirring occasionally
  12. When this mixture is complete, turn off the heat completely and set the chocolate aside to cool slightly
  13. While the chocolate is cooling, mix together the flour, cocoa powder, and baking powder in a separate bowl
  14. Returning to the chocolate mixture, quickly whisk in the eggs yolks and the beet puree
  15. Whip the egg white in a separate bowl until stiff, then stir in the sugar
  16. Gently fold the eggs whites and sugar into the chocolate mixture
  17. Stir the dry mixture in, a little bit at a time
  18. Once mixed thoroughly, pour the cake batter into the prepared cake pan
  19. Bake until you can pull a toothpick or a fork out clean (about 50 minutes)
  20. Set aside to cool and serve with a dusting of powdered sugar

 

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