Thursday, August 9, 2012

Chocolate Beet Cake

So I thought I might loose some baby weight by joining a CSA (community supported agriculture, or a "farm share") but I am thinking it might not be the case. I have made some amazing pesto, both cilantro lime and basil, that is just delish on pasta or chicken. And then there is the mint that just begs for mojitos. Greens are so good cooked up with bacon and onions. Everyone knows that cucumbers taste great with feta.  But the real problem? Beets.

Before I join another CSA, I am going to ask if the farmer has a strange beet fetish. I have received a bunch of beets EVERY WEEK since the summer started. I had never cooked beets before, but always being one to try new things I gave it a go. We roasted them. We steamed them, We grilled them. And as my friend Jen ever so politely put it, the still "taste like dirt". Literally. Huh.

So here I am, a crisper full of beets, greens removed and sauteed. I remembered my friend Jodi telling me about a chocolate beet cake. With nothing to lose, I steamed and mashed a blender full of beets and OH MY WORD...Beet Cake rocks my socks, people!

This cake is almost healthy. My children love it. I have made it twice and am going to make it again (after all, I keep getting more beets) Yes, I adapted it from its original form, this almost goes without saying. But you must try it. SOOO GOOD!~ I should have taken a "food porn" picture for you all to enjoy, but I couldn't. My fingers were sticky with chocolate.

Ingredients

  • 1/2 c. coconut oil
  • 1/2 c. greek yogurt 
  • 1 1/2 cups packed dark brown sugar
  • 3 eggs
  • 4 ounce semisweet chocolate
  • 2 cups pureed cooked beets
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (if GF use 1/2 c. each oat, rice and corn starch with 2 tsp xanthan gum)
  • 1/2 c. coco powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • confectioners' sugar

Directions

  1. In a mixing bowl, mix  1/2 cup oil and brown sugar. Add eggs; mix well. Melt chocolate; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar. Or better yet, top with chocolate chip frosting!!

1 comment:

Denise said...

So, you added the Greek yogurt and the cocoa powder. I figure the yogurt is mixed with the oil and brown sugar? And cocoa powder is added with the flour?