Recipe Of The Week: Chocolate Beet Cake

Chocolate Beet Cake

 

1 cup pf margarine or butter, softened and divided

1 1/2 cups of packed brown sugar

3 eggs at room temperature

2-3 ounces of dark chocolate or 3-4 ounces of cocoa powder

5 medium beets (2 cups of beet puree)

1 teaspoon of vanilla extract

2 cups of all-purpose flour

2 teaspoons of baking soda

1/4 teaspoon of salt

1/2 teaspoon of cinnamon

1/4 teaspoon of 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 50minutes or until the beets are tender.  Drain off remaining liquid and rinse beets in cold water as the will be too hot to handle otherwise.  Slide skins off and place beets in the blender.  Process until a smooth puree forms.  Let cool slightly before using in the cake.  I like to make the puree ahead of time and store it in the fridge, sometimes up to several days in advance.

 

In a mixing bowl, cream 3/4 cup of margarine and brown sugar.  Add eggs one at a time, mixing well with each addition.  Melt chocolate with remaining butter in the microwave on high for 20 second intervals, stirring each time until smooth.  Cool slightly.  Blend chocolate mixture, beets and vanilla into the creamed mixture.  The batter will appear separate so don't fret, addition. 

 

Combine flour, baking soda, salt, cinnamon and nutmeg:  add to the creamed mixture and mix well.  Pour into a greased and floured 10 inch spring form pan.  Bake at 375 degrees F for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 15 minutes before removing to a wire rack.  Cool completely before dusting with confectioner's sugar.