Saturday, February 11, 2012

A Healthy Root Vegetable Cake(Better than it Sounds)

I first saw this cake in the video below and was immediately intrigued. Although at first, I was just curious as to how it would taste, I started to realize that beet cake would probably taste really good. The earthiness of beets pairs really well with the deep rich flavors of chocolate and if you didn't tell anyone, this could easily pass off as a light chocolate cake with veggie undertones.  Since I first found this recipe, I've come across many other recipes for beet cake. I decided to go with this one because it used less chocolate and more beets. I really wanted to taste the beets in this cake and didn't want to end up with a chocolate cake.

beet cake from tiger in a jar on Vimeo.

It came out great, it is just lightly sweet and chocolatey and the beets make it incredibly moist. I was surprised because the batter was quite thick and dense going into the oven, but it came out light and so soft and spongy that I had trouble picking it up without breaking. This is a great "everyday" type of cake that you could enjoy as a snack on its own and would also be great layered up with frosting for a more special occasion if you so desire.

Beet Cake
Recipe from Tiger in a Jar
Makes a 9 inch round single layer or an 8 by 8 inch square layer

2 cups beet puree
2 cups all purpose flour
3 large eggs
1 1/2 cups dark brown sugar
1 cup butter
4 oz semisweet chocolate, melted
1 tsp vanilla extract
1/4 tsp salt
2 tsp baking soda

Preheat oven to 375 degrees F. In a bowl, sift the flour, baking soda, and salt.

With a hand mixer or stand mixer, beat the butter with the sugar until smooth. Add the eggs, one at a time. Then, add the melted chocolate, the beet puree, and the vanilla. Slowly mix in the dry ingredients and beat for two more minutes. Pour batter into a parchment lined pan and bake for 45-50 minutes until a toothpick inserted comes out clean. Let cool before cutting. Dust with powdered sugar if desired.

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