Thursday, September 9, 2010

Chocolate Beet Cake

Ok - Coree confesses - we've not made the time to make this cake yet, but a friend of mine did and said it was great.

Here it is:

Chocolate Beet Cake

oil and flour for preparing pan
4 ounces unsweetened chocolate
1 cup mild-flavored vegetable oil, divided
3 eggs
1 3/4 cup sugar
2 cups pureed cooked beets (3 medium beets)
1 Tbsp. vanilla extract
1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
2 tsp baking soda
1/4 tsp salt
powdered sugar

1) preheat oven to 375. Lightly coat a 10 cup bundt pan or tube pan with oil and dust it with flour.
2) Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer. Put the chocolate and 1/4 cup of the oil in the top of the double boiler. heat just until the chocolate melts; remove from heat and stir until well combined.
3) combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining 3/4 cup oil chocolate mixture, beets, and vanilla.
4) Sift eh all purpose flour and whole wheat pastry flour int o a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until flour is mixed in. Pour batter into the prepared pan.
5) Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
6) Carefully remove the cake from the pan and let cool on the rack. When completely cool, dust with powdered sugar.

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