Chocolate Beet Cake
Alisa Bangerter - Author of Sweet Surprises for the Holidays -This is a very
moist and delicious chocolate cake. The "secret ingredient" of beets is what
makes this cake so moist.
1 can (15 oz.) whole beets, drained (save juice)
1 1/4 cups granulated sugar
1 cup oil
1/2 cup juice from beets
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted
Sift together salt, baking soda, and flour. Set aside. Place beets in blender
jar and puree. Add sugar, oil, and beet juice to beets and blend. Add eggs and
vanilla. Blend well. Pour the beet mixture into a mixing bowl and add the dry
ingredients. Mix well on medium speed for approximately one minute. Stir in
melted chocolate. Pour batter into two greased and floured 8- or 9-inch round
Bake at 350 degrees for 25-30 minutes or until a
comes out clean. Let cool. Frost with your favorite chocolate frosting and
decorate top with chocolate curls if desired.
To make chocolate curls: Melt semi-sweet chocolate chips or semi-sweet baking
squares in the microwave. Invert a baking sheet and spread the chocolate in a
thin layer over the sheet. Let set in refrigerator until chocolate is set but
not hard. Take a spatula and scrape the chocolate from the pan to create a curl.
The curls will be as wide as the spatula used. If the chocolate breaks let it
soften at room temperature. If it is too soft, return to the refrigerator for a
few more minutes. When you have the right consistency you will be able to create
beautiful chocolate curls. Place a pile of curls on the cake and lightly dust
with powdered sugar.