Read the title. its got chocolate , it is a cake in any shape you would like , its "frosting" is fudge-y and rich and best cold, and it has beets in it ! OMG. I am a cake girl...pie ... Take it or leave it , This cake is good because its chilled and the frosting has taken the shape of the cake , giving it an extra sweet, maybe fluffy , maybe syrup-y, maybe fudge-y extra yummy layer to get through .
The beet cake who I have only recently met ( and when I say "recently" I mean in like the past 4 years ). My days in the agriculture scene of Maine led us together. Wow, very ~avant-garde of me " the agriculture scene of Maine" , I mean seriously though ...It's a scene . A scene that sounds exactly as how i just described it: Very annoying but also kind of cool . Anyways , Maybe it was Hannah Peters who introduced us - Hi Hannah, if you're reading this: I love you ! And let me tell you, Hannah Peters is also both very annoying but kind of cool . Don't worry , sh will appreciate that from me. Yes, she brought me my first slice of beet cake and me- a gal from NY , in Maine, picking veggies for a living for her first season thought it was Very Cool. So, do you get it !? The cake is cool! The beets are mostly delivering mostly add a fabulous layer of moistness and a hint of earthiness differing from any plain old chocolate cake- but not noticeable.
If you make this cake, and you like this cake - Stick around and like and subscribe and comment and keep reading my horribly chatty , inappropriately punctuated, and cheeky blog!
Notes
I really like my cake cold and the ganache chilled creates a lovely and decadent layer of armor to plunge your fork through, so after spreading the ganache on- I’d set it in the fridge for 40 minutes at least before enjoying!!
Ingredients
3 medium beets , puréed
1/4cup vegetable oil
1/2 cup softened butter
2 cups all-purpose flour
2 cup sugar
1 1/2 tsp. baking soda
Pinch kosher salt
3 large eggs
1 teaspoon vanilla
1 cups cocoa powder
Chocolate Ganache:
2 cups semi sweet chocolate morsels or fineley cut semi-sweet bar
3 tablespoons butter
1/2 cup heavy cream
Boil a large pot of water... once boiling, Place your cleaned and trimmed beets whole in the pot. Cook for about 30-45 minutes or until very tender, You can check by inserting a fork, if its easily poked, its done... Just like a potato! when they are tender drain them , rinse under cold water and once cool enough you can peel them - The skin should come off fairly easily after running them under cold water. After they are peeled, you can chunk them in quarters and throw them in your food processor ( or mash them) until pureed, some chunks are fine but we are looking for baby food texture .... Set aside.
Preheat your oven to 350 degrees and grease a baking dish of choice , I used a bundt pan . A sheet pan or round cake pan works well too.
In a large bowl , mix flour, baking soda, salt, cocoa powder until combined and set aside.
In another large bowl, add in your sugar, oil, - mix well, then add your buttter and mix until well combined and fluffy. Add in your eggs one at a time, mix. Add vanilla.
Combine your dry ingredients into the wet and mix until well combined . DO NOT OVERMix. Pour batter into the greased cake pan and bake for 35-40 minutes or until a knife comes out clean .
....Make your frosting while the cake is cooling
Chocolate-Ganache frosting:
Heat your cream in a small sauce pan on low. Do not let the cream burn, keep it low and let it warm keeping an eye on it. Place your chocolate chips or cut up chocolate ( finer pieces work better because they will melt faster) into a bowl. Once the cream is very warm, pour the cream over the chocolate and let sit for 2 minutes allowing the chocolate to melt Add in your butter, and whisk until a glossy mixture is formed and there are no chunky or bits of chocolate.
Once your cake is cooled, pour ganache over the cake, spread and set int he fridge to cool.
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