Beets and Cake?

September 7, 2011

Author: Neighborhood Farm Initiative

Category: General News Recipes


The other day I was pondering over how I can use up all the beets in our CSA and tried my luck doing an internet search for beet cakes and/or cupcakes. I was surprised at how many recipes are out there for beet desserts. This was surprisingly very tasty and moist. Give it a try and see for yourself!

CHOCOLATE BEET CAKE
Original recipe found at Straight From the Farm

1 c. margarine, softened
1 1/2 c. packed dark brown sugar
3 eggs at room temp
1 1/2 oz. dark chocolate
5 medium beets/2 c. pureed beets
1 t. vanilla extract
2 c. all-purpose flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting

I made the beet puree by roasting the beets. I individually wrapped them in tin foil for about 40-50 minutes. You know they’re ready when you can easily poke a knife through them. It’s just as easy though to quarter and boil them. Either way, wait for the beets to cool before removing the skins, which should slide off easily at this point. If not, place them back in the boiling water (or oven) and cook them a bit longer. Once the skins are removed you can place the beets in the blender and puree until smooth.

Mix 3/4 cup butter and brown sugar in a bowl until creamy and then add the eggs; mix well. I used a double boiler to melt the chocolate with remaining butter(take any pot and put about 1/2 inch of water in it to boil; place the bowl you’re going to use to melt the chocolate on top and stir constantly while watching it melt. Resist the urge to eat all that chocolate). Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda , salt, cinnamon and nutmeg; add to the creamed mixture and mix well. I poured the batter into a bundt cake pan because I was afraid it would spill over in a normal cake pan. It would be fun to use two 9-inch cake pans and make a layered beet cake (maybe with red frosting!). Bake at 375 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool before any any additional toppings. I made a quick powdered sugar and water frosting (you can easily make this by adding just a little water to powdered sugar and add more sugar or water to make it the consistency you desire) or just sprinkle powdered sugar on top!

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