Double Chocolate Red Beet Cake

By carvalhohm

Ingredients

• Chocolate Cream Cheese Frosting:
• 2 large beets
• 3/4 cup unsalted butter, softened
• 1 2/3 cups sugar
• 3 eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 2/3 cup cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 (4 oz.) package cream cheese, softened
• 1/2 cup unsalted butter
• 1/2 cup cocoa powder
• 4 to 6 cups confectioners' sugar
• 2 teaspoon pure vanilla extract

Details

Servings 10

Preparation

Step 1

Line baking sheet with parchment paper. Generously spray two 9I cake pans with non-stick cooking spray and then line with circles of parchment paper. Place on baking sheet. Preheat over to 375 degrees.

Cut up beets into quarters and place in small oven-proof pan with about 1/2 cup water. Roast until tender, about 45 minutes. Cool, peel and puree to make 2/3 cup. Set aside. Lower oven temperature to350 degrees.

In mixer bowl, cream butter and sugar until well blended. Add eggs and vanilla, and mix well. Add sour cream and mix well. Add beet puree. Stir together cocoa, flour,baking soda, baking powder and salt, then fold into wet mixture.

Spoon batter into prepared cake pans and bake until done, so cakes spring back when lightly touched, 35 to 40 minutes. Cook cakes well and turn out onto cake racks to completely cool.

*Chocolate Cream Cheese Frosting:*
Blend cream cheese, butter, cocoa, confectioner's sugar and vanilla together in mixer or food processor. Add a touch of water inf necessary to achieve a smooth frosting consistency. Frost cake layer and chill cake for 30 minutes.