Mother Earth Living

Make Holiday Desserts Without Refined Sugars: Chocolate Beet Cake

This super-moist cake may be served plain or topped with a spoonful of Whipped Chocolate Ricotta, whipped cream or frozen yogurt.
By Gina Mohammed
October/November 2010
Add to My MSN

Photo by Howard Lee Puckett


Content Tools

Related Content

Chocolate Oat Cake

This sweet cake is the perfect addition to a cup of tea, a brunch or dessert!

Gluten-Free French Yogurt Cake Recipe

This moist French yogurt cake recipe is gluten-free and super simple.

In The News: Whole Grains May Prevent Early Death

Don't be afraid of breads anymore, well at least whole-grain breads. A new study shows that whole-gr...

Secret Ingredient: Recipe for a Healthy Chocolate Cake

Bake a delicious chocolate cake next time you throw a party. The secret ingredient? Beets!

This super-moist cake may be served plain or topped with a spoonful of Whipped Chocolate Ricotta, whipped cream or frozen yogurt. If you use a standard 12-cup Bundt pan, reduce baking time to 45 minutes.

Chocolate Beet Cake Recipe

• 4 (1-ounce) squares unsweetened chocolate, chopped
• 1 cup vegetable oil, divided
• 3 large eggs
• 1 1/2 cups evaporated cane sugar
• 2 cups beet puree*
• 1 tablespoon vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• Chocolate mint sprigs, Whipped Chocolate Ricotta, for garnish

1. Preheat oven to 375 degrees. Grease and flour a 9-cup Bundt pan.

2. Place chocolate and ¼ cup oil in a small, heavy saucepan over low heat. Cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat; cool slightly.

3. Beat eggs in a large bowl at high speed with an electric mixer until foamy. Gradually add sugar and beat until fluffy. Slowly add remaining oil, melted chocolate, beets and vanilla.

4. Whisk together the flours, baking soda and salt in a medium bowl. Add flour mixture to the chocolate mixture; beat on low speed just until blended. Pour batter into prepared pan.

5. Bake  for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes. Remove cake from pan and place on wire rack until completely cool. Serves 10

*Note: To make beet puree, drain and process 2 (15-ounce) cans of sliced beets. To make fresh beet puree, scrub 3 to 4 medium beets with a vegetable brush and trim stems to 1 inch. Place in a large saucepan with water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 to 30 minutes, or until the beets are tender. Remove beets from heat; drain, rinse and cool completely. Slice beets and puree in a blender or food processor.

Click here for the main article, Make Holiday Desserts Without Refined Sugars.


Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. E-mail editor@herbcompanion.com or write to 1503 SW 42nd St., Topeka, KS 66609 for a detailed reference list.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.