Inspired by seasonal, local ingredients we made a Chocolate Beet Cake. Now, just because it has beets in it doesn’t mean it tastes like beets. The beets add body and depth to the batter. Made with dark chocolate, the cake is not too sweet, and is great with a scoop of vanilla ice cream.
Chocolate Beet Cake
makes one bundt cake
Chocolate Butter Glaze – optional
- 4 oz. bittersweet or semi-sweet chocolate, finely chopped
- 8 oz. (1 stick) unsalted butter, room temperature
- 4 ounces unsweetened chocolate
- 1 cup vegetable oil (or other mild-flavored oil; do not use olive)
- divided in recipe
- 3 eggs
- 1 ¾ cups sugar
- 2 cups pureed cooked beets (3 medium beets)
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
Preheat over to 375°F
Steam the beets for about 30 minutes; then puree them if you haven’t already.
Lightly coat a 10-cup Bundt pan with oil and dust it with flour. Put the chocolate and ¼ cup of the oil in bowl on top of a double boiler. Heat just until the chocolate melts; remove from heat and stir to combined. Return to heat as needed until chocolate and oil are well integrated.
Combine the eggs and sugar in a bowl for an electric mixer and beat with the beater attachment until fluffy. Slowly beat in the remaining ¾ cup of oil, chocolate mixture, beets, and vanilla. Sift the dry ingredients together and gently stir the flour mixture into the egg and chocolate mixture just until flour is mixed in.
Pour the batter into your prepared bundt pan. Bake until toothpick inserted in center comes out clean, about 45 minutes. It depends on what kind of pan you use and your oven. Everyone is different. Bake until done.
Cool for about 20 minutes before inverting from pan.
While your cake is cooling prepare the Chocolate Butter Glaze. You can skip this step and just dust your cake with powdered sugar.
In a double boiler melt the chocolate. Remove from heat when the chocolate is nearly melted and stir until smooth. Add the softened butter. slowly stir with a rubber spatula until no visible traces of butter remain.
The glaze should be glossy and smooth with a temperature of 80-85 degrees. (I didn’t temp my glaze.) When stirred, it will hold a line on the surface for about 10 seconds before disappearing.
If the glaze is too hot it will all run off your cake; If the glaze is too cool it will not run smoothly down the sides. You can test it on a spoon until you are comfortable with the consistency. Pour over you cake, let the glaze cool a few minutes before cutting.
Serve with a scoop of vanilla ice cream, or whipped cream.
adapted from Peterson, John, and Angelic Organics. Farmer John’s Cookbook. Gibbs Smith: Salt Lake City, 2006.