I know what you're thinking. Beets in cake....that's...different. But I assure, it's delicious! You really can't even taste them. But they do make the cake really moist and help the rich, chocolate flavor shine.
I love beets! And I love chocolate cake....so naturally this cake was a must try and I loved it.
It's adapted from Martha Stewart's recipe, which can be found here.
You will need:
4 medium beets, peeled and cubed (Once pureed, you will need 1 ¼ cups)
2 cups flour
1 ½ cups sugar
½ cup cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup warm water
¼ cup oil
1 teaspoon vanilla
Once you've peeled and chopped the beets into 2 inch cubes, place them in a small pan and cover with water. Once it comes to a boil, turn to low and let simmer for about 30 minutes until the beets are soft enough to poke with a fork.
Using a food processor or a stick blender, puree the beets until smooth.
Meanwhile, preheat oven to 350F and grease a 9 inch round cake tin (3 inches deep).
Combine all the dry ingredients in a large bowl: Flour, sugar, cocoa, soda and salt.
In a separate bowl, combine wet ingredients: Eggs, water, oil, vanilla and 1 ¼ cups pureed beets.
Combine the two and blend well.
Pour into your prepared cake pan and bake in oven for 45 minutes or until a tooth pick comes out clean.
Let cool for 20 minutes in the pan before turning out on a wire rack to cool completely.
For the chocolate glaze you will need:
½ cup heavy cream
¾ teaspoon light corn syrup
3 oz. bittersweet chocolate, chopped
Bring cream and syrup to a light simmer in a small sauce pan then pour over chocolate in a small bowl. Mix thoroughly until all the chocolate is melted and is smooth and shiny.
Let cool for about ten minutes before pouring it over the cooled cake.
The candied beet chips looked really pretty on top of the cake but to be honest, I picked them off before eating it. You can find Martha's recipe here if you've a mind to make them.