Chocolate Beet Cake
Moist and decadent, this tasty Chocolate Beet Cake will definitely surprise you! Topped with ganache, it's the perfect cake for any occasion.
Ingredients
CAKE
- 1 cup cooked beets (about 3 large), puréed tips & tricks
- 2 cups unbleached all-purpose flour, plus more for cake pan
- 2/3 cup good quality cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground Himalayan pink salt
- 3/4 cup unsalted butter, room temperature plus more to grease the cake pan & parchment paper
- 1 1/2 cups granulated sugar
- 2 large free-range eggs, room temperature
- 1 tsp. pure vanila extract
- 3/4 cup buttermilk tips & tricks
- 1/4 cup grapeseed oil tips & tricks
GANACHE
- 1/2 cup heavy cream
- 3/4 tsp. corn syrup see Recipe
- 3 1/2 ounces semi-sweet chocolate, shaved
Directions
CAKE
- Preheat oven to 350ºF. Line a 9-inch round cake pan with a parchment paper round that has been greased and floured; set aside.
- In the bowl of a food processor, add cooked beets and process until puréed cleaning the sides and bottom of the bowl as needed. Transfer to a measuring cup (amount needed is roughly 1 cup, more or less) and set aside.
- In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt; whisk until well combined and set aside.
- In the bowl of a stand mixer, add butter and sugar. Using the paddle attachment, cream the ingredients on medium speed until fluffy and pale in color, about 5 minutes.
- Add eggs, one at a time, and beat well between each addition.
- Add beets and vanilla extract. Process until blended, cleaning the sides and the bottom as needed.
- Add half the dry ingredients and half the buttermilk. Process on low speed until just incorporated before adding the remaining dry ingredients, buttermilk and oil; process until just combined - don’t overmix.
- Pour batter into the prepared cake pan and gently tap on the counter to dislodge any trapped air bubbles.
- Transfer to the preheated oven and bake for 55 to 65 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat and allow the cake to cool in the pan on a wire rack for 20 minutes. Invert the cake, discard parchment paper and cool completely on a wire rack.
GANACHE
- In a small saucepan over medium-low heat, warm up heavy cream and corn syrup.
- Just before it starts simmering, remove from the heat and pour the warm mixture over the shaved chocolate; let stand for 1 minute.
- Stir until chocolate melts and mixture is shiny and smooth.
- Let cool slightly, about 5 minutes before pouring it over the cake. Spread it and transfer to the fridge for an hour before decorating with gold dust or leaves.