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  • Writer's pictureThe Ideal Team

Chocolate Beet Cake


As you tour around the produce aisle in search of your next dessert ingredient, you may skip passed most, if not all, the fresh vegetables and head straight to the fruits. However, did you know that some vegetables, like beets, can be used to create delicious desserts!?


The ruby, red beet contains natural sweetness and moisture that can bring a delicious and unique flavour to chocolate cake.


Chocolate Beet cake

Original recipe can be found here.

Serves: 8


Ingredients

  • 3 Ontario Beets (about 1 lb/500 g)

  • 2 cups (500 mL) all-purpose flour

  • 1/2 cup (125 mL) unsweetened Dutch-process cocoa powder

  • 1-1/2 tsp (7 mL) baking soda

  • 1/2 tsp (2 mL) salt

  • 3 Ontario Eggs

  • 1/4 cup (50 mL) vegetable oil

  • 1-1/2 cups (375 mL) packed brown sugar

  • 1 tsp (5 mL) vanilla

  • 3/4 cup (175 mL) hot water

Icing:

  • 1 cup (250 mL) 35% Ontario Whipping Cream

  • 1 tbsp (15 mL) granulated sugar

  • 1 tbsp (15 mL) unsweetened Dutch-process cocoa powder


Instructions

  1. Trim both ends of beets. Wrap beets with foil and place on a baking sheet.

  2. Bake in 400°F (200°C) oven for 45 to 60 minutes or until tender when pierced with a sharp knife.

  3. Unwrap and let beets cool slightly; slip off skins.

  4. Roughly chop and place in food processor and process until smooth. Measure out 1-1/2 cups (375 mL) beet purée.

  5. Reduce oven to 350°F (180°C). Spray 9-inch (23 cm) round baking pan with cooking spray and line with a circle of parchment paper.

  6. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside.

  7. In a large bowl, whisk together eggs, oil, brown sugar, vanilla and beet purée. Add flour mixture to beet mixture alternately with hot water, beginning and ending with flour mixture, stirring until smooth.

  8. Pour batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Let cool in pan on a wire rack for 15 minutes. Turn the cake out and let cool completely.

Icing: In a large chilled bowl, using an electric mixer on high, whip cream, sugar and cocoa, until firm peaks form. Pipe rosettes or frost top of cake and dust with cocoa; if desired.


Tips: Omit cocoa from whipping cream and add 1 tsp (5 mL) vanilla for vanilla whipped cream. If you have any extra beet purée freeze for another use.

 

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