Beet Cake

I’ve posted the beet cake before, and certainly I’ve made it tons of times. In part this is because thanks to the CSA, I always have the ingredients on hand. And in part, this is because of the astonishing goodness of the beet cake itself. As a friend put it, after tasting the cake, “I’ve been wasting my life.”

Usually, I frost it with a simple cream cheese, powdered sugar, and cream frosting, and call that good. This time, I decided to get all fancy, and divide the layers and add pudding to some as well. This was really tasty, but frankly, my advice is not to bother. Use really high quality chocolate in the cake, skip the extra pudding layer, and let the cake and cream speak for themselves.

That said, doesn’t this look like decadence itself?

4 ounces unsweetened chocolate
1 cup vegetable oil
3 eggs
1 3/4 cups sugar
2 cups pureed cooked beets
1 tbsp vanilla extract
1 1/2 cup flour
2 tsp baking soda
1/4 tsp salt
1. Preheat the oven to 350 and prepare 2 9″ cake pans with butter and flour
2. Melt the chocolate and 1/4 cup of oil in a double broiler, set aside to cool
3. Combine the eggs and sugar in a large bowl and beet in the remaining 3/4 cup of oil, chocolate mixture, pureed beets, and vanilla.
4. Sift both flours into a large bowl.  Add the baking soda and salt. Stir the dry ingredients slowly into the wet ingredients until the flour is just mixed.  Pour batter into the prepared pan.
5. Bake until a toothpick inserted comes out clean, about 25 minutes.
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About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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