Chocolate Beet Cake
Rich dark chocolate cake, full of antioxidants and nutrients, slathered in chocolate ganache.
Servings: 9 x13
Calories: 401kcal
Ingredients
- 1 3/4 cups flour
- 1 1/2 teaspoons baking soda
- 6 Tablespoons dark chocolate cocoa
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 eggs
- 1 cup vegetable oil + 2 Tablespoons
- 1 1/2 cups pureed Paisley Farms Sweet Pickled Beets about half of a 35.5 ounce jar drain before pureeing.
- 2 teaspoons pure vanilla
- For the Chocolate Ganache:
- 8 ounces of semi sweet chocolate (I have used squares and chips)
- 1/2 cup of cream
- 1 teaspoon of instant coffee or 1 Tablespoon of rum or whiskey
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
- Sift together flour, baking soda, cocoa powder, and salt. Set aside.
- Puree drained beets. Set aside
- In the bowl of a mixer, combine together oil, sugar and eggs. Beat on medium speed for 2 minutes.
- Add in vanilla and pureed beets. Mix to incorporate.
- Gradually add in dry ingredients, mixing to combine.
- Pour into prepared pan.
- Bake for 25-30 minutes, or until cake tests done in the center with a toothpick.
- Cool in pan. Cover with plastic wrap and let sit over night before adding chocolate ganache.
- To prepare ganache: In a saucepan over low heat, add chocolate and cream. Stir until melted and smooth. Remove from heat, add in rum or whiskey with a whisk. Pour over cake, spread and place in the fridge to chill.
- We served it cold.
Notes
Cake will sit overnight and be ready to eat the next day.[br]Recipe adapted from food.com
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 45g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 44mg | Sodium: 224mg | Fiber: 2g | Sugar: 31g