Crushed beets are an inexpensive way to make a nearly molten, incredibly moist cake and highlight deep chocolate flavor.
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Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
chocolate-beet-cake
- 4 beets
- butter
- 2 c flour
- 1 1/2 c sugar
- 1/2 c cocoa powder
- 1 1/2 t baking soda
- 3/4 t salt
- 2 eggs
- 3/4 c warm water
- 1/4 c safflower oil
- 1 t vanilla extract
- 1 c creme fraiche
- 1 T poppy seeds
Chocolate Beet Cake Directions
- In boiling water, cook the beets whole and unpeeled. Cook until tender and easily pierced with a sharp knife, 30-40 minutes. Drain, then cool under running water. When cool enough to handle, trim stem and root ends and peel. In a food processor or blender, process into a smooth purée.
- Butter a 9-inch round cake pan and line with a round of baking parchment. Preheat oven to 350˚F.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups of the beet purée. Reserve any remaing purée for another use. Pour the batter into the prepared pan. Bake for about 45 minutes, until a toothpick comes out clean. Allow to cool on a wire rack for 20 minutes, then transfer to a dish and allow to cool completely.
- Serve with a dollop of creme fraiche and a sprinkle of poppy seeds on each slice.