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.


| October/November 2010



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Photo by Howard Lee Puckett

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.





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