Chocolate Beet Cake
Serves 8
4 meduim beets, trimmed, peeled and cut into 2 inch chunks
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup unsweetened dutch process cocoa powder
Salt
1 1/2 tsp baking soda
2 large eggs
3/4 cup warm water
1/4 cup safflower oil
1 tsp pure vanilla extract
Veggie oil cooking spray
Garnish (candied beet recipe I just submitted)
Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
Preheat oven to 350.
Whisk together flour, suar, cocoa powder, baking soda, and 3/4 tsp salt in a large bowl. Whisk in eggs, water, oil, vanilla and 1 1/4 cups beet puree (reserve remainig puree for another use).
Coat a 9 inch x 3 inch deep round cake pan with cooking spray. Line bottom with parchment paper and coat with spray.
Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
Trim top of cake using a serated knife to create a level surface. Transfer cake, cut side down to a platter. Pour chocolate Glaze over the top and let set about 30 minutes. Garnish with beet chips.
Chocolate Glaze
For Chocolate Beet Cake
1/2 cup heavy cream
1/4 tsp light corn syrup
3 ounces bittersweet chocolate chopped
Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl,and let stand for 1 minutes. STir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately to pour over whatever your glazing.
Goes wonderfully with the Chocolate Beet Cake
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