Ol' School Chocolate-Beet Cake
Ol' School Chocolate-Beet Cake cake delivers the chocolaty goodness you love, while adding a subtle earthy and creaminess to the cake.
Ingredients
Chocolate-Beet Cake
- 300 g granulated sugar
- 250 g AP Flour
- 225 g beets cooked, pureed
- 50 g cocoa powder unsweetened
- 3 eggs large
- ½ cup oil vegetable or canola
- 1 tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. vanilla extract
Beet Frosting
- 250 g powdered sugar
- 50 g beets puree
- 8 oz. cream cheese
- 1 stick butter soft
- 1 tsp. vanilla extract
- ¼ tsp. sea salt
Instructions
Chocolate-Beet Cake
- In a medium sauce pan, add about two stemmed beets in water. Cover and boil on medium for about an hour or when beets are tender.
- Preheat oven to 325 ℉.
- When beets are soft and cooled, remove the skin and stem, and add to a blender or food processor, along with the sugar, cocoa powder, vanilla and oil. Puree mixer until smooth.
- Slowly add the flour, sea salt, baking powder and soda. Puree in.
- Add the eggs and extract. Puree until everything is smooth.
- Prepare 2 8-inch baking pans, greased and lined with parchment. Pour batter evenly between both pans.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.. Remove from oven and cool.
Beet Frosting
- In a mixing bowl, mix together the cream cheese, beets and butter for about 3 minutes, or until well combined.
- Add the vanilla and salt. Continue mixing.
- Finally, slowly add the powdered sugar. When everything is in, whip frosting on high speed to become fluffy.
Assembling Cake
- On a cake board, add a dab of frosting in the center. Place first layer of cake on top of dab. Press gently.
- Using a spatula, scrape frosting from mixing bowl onto the first layer center-top. With offset spatula, spread evenly on top of the first layer.
- Add second layer on top of the frosting. Press gently. Crumb coat, or add a thin layer of frosting on the top and sides of cake evenly with offset spatula. Let sit for at least 30 minutes. After, refrigerate for 20 minutes before frosting cake.
- Again, add a large dab of frosting in the center, and with an offset spatula, spread evenly on top, then at the sides. A bench scraper helps spread frosting evenly.
- Design to your liking.
- Enjoy!
Nutrition
Calories: 528kcalCarbohydrates: 81gProtein: 7gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 72mgSodium: 549mgPotassium: 243mgFiber: 3gSugar: 57gVitamin A: 385IUVitamin C: 1mgCalcium: 132mgIron: 3mg
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