Beet and Chocolate Bundt Cake

Photo-Beet Bundt CakeSounds too weird to be good doesn’t it? I mean zucchini and chocolate, ok- but beet? Those ruby red underground delights have always held a special place on my palette as borsht or pickles but making the switch from savory to sweet seemed a bit of a stretch for my humble beet (I am fully aware that sugar beets are already sweet, thank you very much).
This cake is an adaptation of a family favorite- the wacky cake. Every family celebration called for a wacky cake while I was growing up. It was a tried and true staple- our go-to cake. Wacky cake is easy because it requires no eggs and milk is optional (you can use water in a pinch). There is only one problem with wacky cake- it can be a little flat flavored- and so I’ve added rich 10 % cream and 2 ounces of shaved dark chocolate to beef up this beet cake. Isn’t it lovely to enjoy seasonal produce as dessert? I’m sure you’ll enjoy this.

Serves 12

1 c. plus 2 Tbsp 10% cream
1 medium beet, peeled and diced
2 Tbsp apple cider vinegar
1 1/2 c. sugar
1/3 c. oil
2 tsp vanilla
2 1/3 c. flour
1/2 c. unsweetened cocoa powder
2 oz semi-sweet chocolate, shaved
2 1.2 tsp baking powder
1/2 tsp salt

Grease a bundt cake pan really well with liberal amounts of oil.

In your food processor or blender, whiz together the beet, vinegar, oil, vanilla and cream until you have a nice puree, then mix in the sugar. In a separate bowl sift together the baking powder, flour, salt, shaved chocolate and cocoa powder. Combine all ingredients and quickly mix together.

Pour the batter into the pan, put the cake in the oven and set the timer. Cooking time varies from 50 minutes to an hour so start testing for doneness at 50 minutes.

Once the cake is cooked, let it cool on a rack for at least half an hour. Gently pry the edges of the cake away from the pan and then flip and pray that the whole thing comes out at once. Let the cake cool completely and then ice it with the following glaze:

1 Tbsp melted butter
2 c. icing sugar
3 Tbsp lemon juice
1/2 tsp vanilla

Stir the above ingredients well and then slowly add warm water, 1 Tbsp at a time until the icing has the consistency of thick white school glue. Scoop your icing into a sandwich bag (or ia piping bag if you’re fancy). Cut a corner out of your baggie and deliver the icing along the top of the cake (the cake should still be on the cooling rack). The icing will slowly ‘melt’ down the sides of the cake. Allow another hour or so for the icing to set and then serve and enjoy. (They’ll never know there’s beets in there, tee hee).

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