Beet cake, you say? Yes, I say back. Beet cake is the business.
I love cakes that included interesting, healthy ingredients without sacrificing what a cake is all about. Remember these avocado cupcakes? How about this spinach cake by the fabulous blogger, the Bake Away? This Pineapple Foster with a Coconut Ginger Crisp? All awesome desserts in their own right, but with a fun twist. I love it.
When you think about a healthy lifestyle, dessert doesn’t often correlate. I’ve struggled with this idea, only to have my diet defeated time and time again. When I embrace my sweet tooth though, and treat myself once a week or so to a fabulous dessert, I feel satisfied on both ends of the spectrum. I say no to the lesser sweets, the candy, the bad chocolate, the packaged things, which never satisfy my anyway. When I make something amazing instead, something to share with friends and family, it is a hundred times more rewarding. In this way, my healthy lifestyle becomes much more successful.
This beet cake recipe was my latest foray into this realm of creative cooking. This cake is simple and elegant, my favorite combination. The beets aren’t noticeable, save for a slight earthy flavor that lingers on that palate. (Someone’s been watching too many cooking shows!)
I love chocolate, especially dark chocolate. Especially with a little accent of coffee, or chili, or sea salt. Or… beets.
I’ve made beet cakes before, and believe it or not they are wonderful. This beet cake recipe is the favorite. I love the earthy undertone the beets lend to the cake. It’s slight, and not over whelming. The cake itself is rich and delicious, added nutrition without sacrificing indulgence. This is my sweet spot.
The last beet cake I made was delicious, but fell away from the sides of the pan. Taste wise, delicious, but the visual was underwhelming. I ended up cutting smaller circles of cake out of them and making mini layer cakes. This time, I used this recipe by Green Kitchen Stories as a guide. After making my own changes, I was thrilled.
Dark Chocolate Beet CakePrint Recipe
- 2 medium beets (1/5 -2 lbs)
- 3 eggs
- 2/3 cup olive oil
- 50 grams Ghirardelli dark chocolate chips, + 1/4 cup
- 1/2 cup honey
- 1/4 cup maple syrup
- 1 3/4 cup AP flour
- 2 tsp baking powder
- 6 tbsp coco powder
- 2 tsp instant coffee
- 1/2 tsp cinnamon
- 1/4 tsp salt
First, prepare the beets. Peel and chop into 1 inch cubes. Place in a pot, cover with water, and bring to a boil. boil for 10 -15 minutes or until easily speared with a fork. Drain and allow to cool.
Preheat the oven to 350F. Warm the oil in a medium saucepan over low heat. Add the honey and chocolate and stir until melted. Remove from heat.
Process beets in food processor until smooth.
Whisk eggs together in a large bowl. Combine beets and oil mixture into the large bowl with the eggs. Sift in flour, baking power, cocoa powder, coffee, salt and garam masala.
Stir in remaining 1/4 cup dark chocolate chips. Grease a spring form pan well and coat with flour.
Bake for 25 minutes, until cake is dark and crackled, but still moist on the inside.
Sprinkle powdered sugar on top and enjoy.