Baking with B: Chocolate Beet Cake

Aarrggh! I gave the secret ingredient away in the title already. You may wish to be less forthcoming than I have been- beets have a bad rap for being so red, so earthy-flavored, so…beet-ish. However, when they’re mixed with chocolate for some reason it just works. (I’d like to know more about the person who came up with that idea.)

I don’t often foray into baking with vegetables (except this time) that but that lonely can of beets in my cupboard (plus my friends’ insistence that it could not be done) inspired me to make a Chocolate Beet Cake and honestly? It’s kind of marvelous. Don’t trust me? Try it yourself! It’s been loosely adapted on this recipe I found here.

Chocolate Beet Cake (makes 2 9-inch round cakes)

3/4 c. butter

2 c. white sugar

3 eggs

2 1/2 c. all-purpose flour

1/2 c. cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

1 c. milk

1 14-oz. can of beets, drained and rinsed, with 1/2 c. of beet juice for reserve

1/2 c. reserved beet juice

First, you gotta puree those beets. Use your blender, slap-chop, whatever- just get ‘er done. Me, I went the old-fashioned way, simmering the beets in a saucepan on the stove until super moist before going at them with my hand-blender. Set aside beets aside.

Preheat the oven to 350F. In a medium bowl, combine flour, cocoa, baking soda and salt. In a separate bowl, cream together butter and sugar before adding eggs. Beat until thick and frothy. Slowly start adding the dry ingredients to the wet ingredients a bit at a time, alternating with the milk until fully combined.

Remember those beets? Stir them in last, then the beet juice you’ve saved from the can. Grease and flour two 9-inch round or square baking pans and pour batter into pans. Cook for about 25 minutes, or until a toothpick or a knife comes out clean when inserted.

B’s Tip: You know what they say about buying good-quality cocoa powder? Yeah, I laughed too, but I wasn’t laughing after a friend gave me some of hers to use in this cake. It honestly makes a world of difference so if you can afford it (or if it’s a special occasion) I highly recommend using the best you can find for this recipe.

Happy baking!

B

Baking with B appears (usually) every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

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