I’ve been horrified lately by the pictures on some of my oldest post, many of which feature outstanding recipes that get many hits from the search engines. My food photography skills have decidedly improved over the past two+ years, and so I’m dusting off a few old favorites as time permits to have a digital makeover for your viewing pleasure. This Chocolate Beet Cake was just as delicious as I remembered. It is very chocolaty and yet has a hint of something most folks can’t quite put their finger on unless you divulge the secret ingredient. Packed with vitamins and minerals, the beets not only add nutritional value to an otherwise indulgent dessert, but they also make it extremely moist.
But now you’ll get the full beauty of this decadent cake with the new photos featured here.
CHOCOLATE BEET CAKE
- 1 C. margarine or butter, softened, divided
- 1 1/2 C. packed dark brown sugar
- 3 eggs at room temp
- 2-3 oz. dark chocolate
- 5 medium beets (2 C. pureed)
- 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, trim stems and roots off beets and quarter them. Place in heavy sauce pan filled with water. Bring to a boil and reduce to a simmer for 50 mins or until the beets are tender. Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise. Slide skins off and place beets in blender. Process until a smooth puree forms. Let cool slightly before using in cake. I like to make the puree ahead and store it in the fridge, sometimes up to several days in advance.
In a mixing bowl, cream 3/4 cup margarine and brown sugar. Add eggs one at a time, mixing well after each addition. Melt chocolate with remaining butter in the microwave on high in 20 second intervals, stirring each time until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture. The batter will appear separated so don’t fret.
Combine flour, baking soda , salt, cinnamon and nutmeg; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. spring form pan. Bake at 375 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely before dusting with confectioners’ sugar.