Try to Beet This Chocolate Cake!
I’m feeling kind of sheepish about this post…first, because the title is pretty cheesy, and second, because I can’t put down my fork long enough to make a coherent sentence. Good lord, this cake is good!
Okay, fork’s down. Let’s start over while I have some lingering resolve to save the last sliver for tomorrow to give to Farmer Dave. After all, the man did raise the amazing secret ingredient in the best darn chocolate cake ever! For those of you that have read up on my general approach in the kitchen, you already know that I prefer baking to cooking. I was thrilled to come across a recipe concept that finally brought my talents to the forefront, using the unassuming beet to do what applesauce often does in other moist baked goods.
What’s the advantage of using beets? Beta carotene, baby! And folate and vitamin C and… well, the list is long but the general idea is beets are good for the body. Chocolate cake is certainly a great way to sneak health food past your picky eater kids (or boyfriend, in my case).
Now, a word to the wise about this cake. Leave it cool completely before eating. I repeat, WAIT or else you’ll taste the beets, which kind of weirded me out, to be honest. When the cake is warm, there’s beet flavor. When it’s cool, there is not even the slightest hint of it. So, let the cake cool. Good luck keeping your hands off of it after it has…pardon me while I eat just another little “crumb”…
A quick general tip to share for all you cooks with tight space and no dish washer. When baking, I always mix my dry ingredients in a freezer ziploc bag that I just reuse the next time (no need to clean since almost every recipe calls for the same general combination of dry ingredients). Just dump everything into the bag, seal and shake hard. This technique 1) cuts down on dirty dishes and 2) fluffs up the flour so you don’t really need to sift unless you’re making something really delicate.
I baked this cake in a spring form pan. The recipe I was following most closely called for a bunt pan. I think you can get away just fine with a regular sheet cake pan too. A nice cream cheese frosting could really fancy it up nicely but before I could get to the store for the cream cheese, D had already dug in. I didn’t protest much between my own mouthfuls.
CHOCOLATE BEET CAKE
Adapted from various recipes on AllRecipes.com
1 c. margarine, softened, divided
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
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 50 mins or until the beets are tender. Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise. Slide skins off and place beets in blender. Pulse until a smooth puree forms. Let cool slightly before using in cake. Puree can be made several days in advance.
In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. spring form pan. 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 completely before dusting with confectioners’ sugar.
(serves 16 if you’re lucky enough not to eat it all yourself)
Rachel said,
June 24, 2007 @ 8:18 am
Great Events coming up. Wish we were closer. The blog coming to life–so excited!
Jennie said,
June 25, 2007 @ 8:54 am
Yes, there are some great events coming up at the farm the next couple of months! Maybe you can make a trip to Philly sometime to visit…
Mari said,
June 26, 2007 @ 8:29 am
Love, love, love beets and I’m totally curious about this cake. Its inspiring some good ideas on a artificial food coloring-free Red Velvet cake. Thanks for sharing!
Jennie said,
June 26, 2007 @ 10:35 am
Mari - I’m glad to hear you share my enthusiasim for beets! Unfortunately, the red is not really retained in the cake after baking. It is slightly red but I don’t think it would be enough in a red velvet cake. I hadn’t thought about red velvet cake in a long time so thanks for bringing it back to the forefront of my mind.
I do love red velvet cake!
r said,
June 27, 2007 @ 12:26 pm
beets are the food of the devil. mixing them with chocolate im surprised you didnt destroy the universe.
Jennie said,
June 27, 2007 @ 12:30 pm
Actually, beets and chocolate seem to be a match made in HEAVEN. You’d be surprised.
Trace said,
June 28, 2007 @ 10:15 am
A somewhat related question…Have you ever made sugar from sugar beets? Some sources say it’s easy, others say don’t bother.
Jennie said,
June 28, 2007 @ 10:43 am
Trace - I haven’t tried to make beet sugar…. Hmmm, I might take a stab at it though. There’s an abundance of beets on the farm. Do you have a method you were considering?
Trace said,
June 29, 2007 @ 3:04 pm
I was thinking of chopping up the beets, boiling for a bit, then straining and simmering the liquid until I get a syrup. Supposedly the sugar will begin to crystallize at some point in that process and it can be scooped out.
taylor said,
August 2, 2007 @ 12:36 pm
Sweet. Found it. Bookmarked it. Thanks. Those cupcakes were damn good!
Beet Cake, Beware « Straight from the Farm said,
August 19, 2007 @ 7:39 pm
[...] is about to end, but I don’t want to leave without posting a challenge to the raved about chocolate beet cake and cupcakes. I have to admit that baking with beets is much more original (and probably [...]
Rachel said,
October 1, 2007 @ 11:53 am
Used ghirardelli intense dark squares for the chocolate and boy does this make one heck of a cake. Very good. Heavy, but not too rich. I used the springfrom pan, too. You’d never suspect a single beet in this cake. YUM! What a treat. Though, I must also note that in the pureeing of beets, I ended up with a blob on the ceiling!!
Jennie said,
October 1, 2007 @ 12:37 pm
A blob on the ceiling!?!? Ha! Not that I’m making fun of you, Rachel…I just love amusing kitchen tales like that. I’m so glad the cake turned out well for you. The more intense the chocolate, the better. Now, the question we’re all wondering…does this cake beat your chocolate zucchini cupcakes??
http://straightfromthefarm.wordpress.com/2007/08/19/beet-cake-beware/
Rachel said,
October 1, 2007 @ 4:34 pm
Yes, this beets
the zucchini. The beet cake is a much more special cake. However, I think the zucchini is quicker and has a fewer calories. But for serving a special treat, this wins! 
Jennie said,
October 1, 2007 @ 7:57 pm
You’re too kind, my dear.
Geraldine said,
November 1, 2007 @ 5:56 pm
Very interesting recipe! Ive been searching the internet for a good recipe for Red Velvet cake without the bottle of red dye!!! Love the beet addition to this cake, I will give it a whirl. Hope you stop by Veggies…too . I have the same presentation, great minds think alike!
Jennie said,
November 1, 2007 @ 7:10 pm
Glad to be of help, Geraldine. I will stop by Veggies and check it out.
Jody S said,
July 11, 2008 @ 12:41 am
Hello! I have a question about Pureeing the beets. Maybe I just don’t get it, but I put the beets in the food processer (and also tried the blender) and it did nothing. I had baked them for 1 hour first, so they were nice and tender. I ended up having to put in water with it to get it to start moving around. Is that normal? I am not a good cook, but I am trying to learn… for my famililes sake! The beet chocolate cake sounds so delicious that I wanted to give it a try. Thanks! Jody
Jennie said,
July 11, 2008 @ 5:22 am
Jody - I’m fairly certain the snag in your system was that you baked the beets, instead of *boiling* them as the recipe instructs. Baking beets dries them out. Boiling them adds water content to their flesh. Next time just be sure to boil them and everything should work smoothly from there. If it doesn’t, leave another comment and we’ll figure this out together.
Everyone should have beet cake!