Wednesday, September 28, 2011

Chocolate Beet Cake


Are you wondering what to do with the last of the Beets in your garden.  I made this cake for a group this last weekend and not one person could detect the Beets and the entire cake was enjoyed by all.  Give it a whirl and let me know what your picky Beet eaters thought.
I made this cake again last night.  ..making a few more changes to get the flavour and crumb just right.
It is moist and it stays moist!!
No beets in your garden?  Try canned beets. .but not pickled!!

  • 6 medium beets, enough to make  1 1/4 cups mashed beets 
  • 1 3/4 cups plus one tablespoon flour
  • 1/2 cup cocoa
  • 1/4 cup instant chocolate pudding mix (about 1/2 a small package)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  1. Wash the beets well and remove all but 1 inch of the stems.  Cover with water and bring to a boil and then lower heat and simmer until tender.  Test the largest beet with a sharp knife.  The beets test done when the knife easily slides in.  Drain the beets and run under cold water and slip the skins off with your hands.  
  2. Dice into large pieces and put into a food processor or blender and pulse until the beets are finely ground. If you do not have a food processor, mash with a potato masher until very finely mashed.
  3. Measure the beets to make 1 1/4 cups. 
  4. Preheat oven to 350 F.
  5. In a medium bowl, sift together the the flour, cocoa, instant chocolate pudding mix, baking soda and salt.
  6. In a large bowl, using a handmixer beat the sugar and eggs together until thick.
  7. Slowly add the oil, sour cream and beets and then the flour mixture and vanilla.
  8. Pour into a greased 9 X 13 pan and bake for about 35 minutes.  Test with a toothpick. 
 Whipped Cream Icing

  • 2 cups whipping cream 
  • remainder of a small package instant chocolate pudding mix (about a 1/4 cup)
  1. In a medium bowl, beat the whipping cream with a hand mixer until frothy.
  2. Slowly sprinkle in the instant pudding  and continue to beet until thick.
  3. Spread over the cooled cake and keep refrigerated.

11 comments:

  1. I recently saw a recipe for chocolate beet cake on The Pastry Afair. I've been dying to make one for weeks now. You've inspired me to give it a go! My beats are just sitting in the crisper begging to be made into a cake!

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  2. Continue to "beet"! HOw lovely was that play on words!

    Alice

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  3. Looks yummy!! Can't wait to give it a try! LOVE this blog!!

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  4. I love this blog too....hugs <3 , Flavia

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  5. Just thought I would tell you that I made Kathy's broccoli salad for our "Soup and Salad" luncheon at church yesterday. It was a big hit. Ladies kept coming over to me and asking about that wonderful dressing!! Thanks for the great recipe. This beet chocolate cake looks like something they would like, too.

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  6. It's the Mennonite version of Red Velvet cake! LOL. I even take my veggie-chocolate cakes a step further and add a little bit of freshly ground flaxseed and wheat germ! It all kind of makes up for the schmaunts fat gravy and porzelky!

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  7. What an interesting cake. I bet it's really moist and flavourful. And you can truly say it's good for you!

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  8. Goodness, I'm having my afternoon tea...and how I'm longing for a piece of this cake! Looks so very moist and flavourful. Love the whipped topping..mmm. A keeper! Thank you, Lovella :)

    Anna, Toronto

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  9. That cake so wonderfully delicious! I must try it.

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  10. I will for sure make this beet chocolate cake sometime, but for tonight I had an egg free chocolate cake tucked in the freezer as one guest has a severe egg allergy. The whipped cream + pudding mix (and a 1 tbsp. crushed instant coffee granules)frosting is perfect - holds up beautifully and the beaters sure tasted yummy! I sometimes wonder if you all will ever run out of wonderful ideas. You're all keepers!!

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  11. Stumbled across this recipe last summer and used it in a black forest cake. It's now the most requested cake from my family and friends as part of a layered cake or just as a bundt cake on it's own. Really amazing, one of my favourite recipes!

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