Friday, September 25, 2015

RECIPE: Chocolate Beet Cake

Difficulty Level: Easy

1 1/3 cup self rising flour
2/3 cup cocoa powder
1 tsp baking soda
1 1/4 cups sugar
9 oz beets, cooked (roasted or boiled) and pureed in a food processor or blender (keep the puree in the machine as you will be adding the ingredients below to it)
3 large eggs
1 tsp vanilla extract
2/3 cup vegetable oil, and more for greasing the pan
icing: 1 3/4 cups confectioners' sugar

Preheat oven to 350 and lightly oil a 9 inch springform pan with a bit of greased paper towel.  Line bottom of pan with circle of parchment paper.

In a large bowl, sift together flour, cocoa, baking soda, and sugar. Stir.

In the food processor or blender you used to puree the beets, add the eggs, vanilla, and oil.  Blend all together with the beets.

Make a well in the center of the dry ingredients and pour in the beet mixture.  With a large spatula, gently fold together.  Pour into the prepared pan and bake for 45-50 minutes until a wooden toothpick or tester comes out clean.  Let cool for 5-10 minutes in the pan, then turn out onto a wire rack to remove parchment and cool completely.

For icing, sift confectioners' sugar into a bowl and stir in a few tablespoons of water to create a glaze: dip the back of a spoon in the icing.  It should be thick enough to coat it without just running off.  Spread icing evenly over, letting a bit drizzle off the sides.

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