Chocolate Beet Cake

By draingal

Rich dark chocolate cake, full of antioxidants and nutrients, slathered in chocolate ganache.

Ingredients

• For the Chocolate Ganache:
• 1 3/4 cups flour
• 1 1/2 teaspoons baking soda
• 6 Tablespoons dark chocolate cocoa
• 1/2 teaspoon espresso powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3 eggs
• 1 cup vegetable oil + 2 Tablespoons
• 1 1/2 cups pureed Paisley Farms Sweet Pickled Beets (about half of a 35.5 ounce jar) drain before pureeing.
• 2 teaspoons pure vanilla
• 8 ounces of semi sweet chocolate, (I have used squares and chips)
• 1/2 cup of cream
• 1 teaspoon of instant coffee or 1 Tablespoon of rum or whiskey

Preparation

Step 1

Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
Sift together flour, baking soda, cocoa powder, and salt. Set aside.
Puree drained beets. Set aside
In the bowl of a mixer, combine together oil, sugar and eggs. Beat on medium speed for 2 minutes.
Add in vanilla and pureed beets. Mix to incorporate.
Gradually add in dry ingredients, mixing to combine.
Pour into prepared pan.
Bake for 25-30 minutes, or until cake tests done in the center with a toothpick.
Cool in pan. Cover with plastic wrap and let sit over night before adding chocolate ganache.
To prepare ganache: In a saucepan over low heat, add chocolate and cream. Stir until melted and smooth. Remove from heat, add in rum or whiskey with a whisk. Pour over cake, spread and place in the fridge to chill.
We served it cold.