In honor of Valentine’s Day coming up on Sunday, I wanted to share my favorite use of beets- hiding them in chocolate cake!
Because it calls for cooked beets along with yogurt and applesauce, it turns into this decadent, heavy, delicious moist cake, and you’d never know there was a beet anywhere near it except for the hint of earthiness. This is the gorgeous batter before it was baked:
And here’s the cake topped with stewed rhubarb… Mmmm! Would be great with cooked frozen strawberries, too! If you really want to go for it, icing colored with beet juice would make it really special.
Here’s the recipe:
Chocolate Surprise Cake
2 cups beets (cooked, peeled, and chopped)
1/2 cup Applesauce
Puree in blender until smooth (I like to leave some chunks of beet). Set aside.
1-1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
Combine in large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa (sifted)
1-1/2 tsp vanilla
Add along with pureed beets; beat another 90 seconds.
1-1/2 cups flour
1 cup whole wheat flour
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
Gradually sift into the batter, mixing with a spoon but stirring only until blended.
1/2 cup chocolate chips and/or nuts (chopped)
Stir in. Pour into greased 9 x 13 inch baking pan. Bake in preheated oven at 350*F until knife inserted in centre comes out clean, 40-50 minutes.
Recipe from Simply in Season Cookbook