Thursday, March 31, 2011

Recipes: Chocolate Beet Cake

Serves 6-8   Prep Time 30 min   Bake Time 20 min
3 medium beets
½ cup olive oil
2 cups flour
1 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ cup maple syrup
½ cup honey

3 tablespoons butter, softened
½ teaspoon cinnamon
2 teaspoons honey
1 tablespoon Frangelico hazelnut liqueur


Steam the beets whole with about an inch of stem and root intact for 15-20 minutes. Steaming the beets allows them to be soft enough to puree while keeping in the nutrients and more of the magenta coloring. Allow to cool, then remove the stem and roots and cut into quarters. Insert the coarse milling disc into the food mill and set over a medium sized bowl. Drop the beets into the bowl of the food mill with the olive oil and puree by moving the arm in a clockwise motion.

Preheat oven to 375 degrees F.

Rinse and dry the food mill and insert the fine milling disc. Pour in the flour, cocoa powder, cinnamon, baking soda, and salt and sift through the mill. Change the disc back to the coarse milling disc. Set the mill over a large mixing bowl. Pour the mixture back through the mill with the maple syrup and honey and mix until all of the batter is in the large bowl.
Pour the batter into a 9” round coated baking pan. Bake for 20-30 minutes.

In the meantime, prepare the icing by pouring all of the ingredients into the food mill with the fine milling disc inserted. Refrigerate until ready to use.
Drop the cake onto a cooling rack and allow to cool completely. Once cool, glaze the cake with the icing and sprinkle with hazelnuts. For best results, refrigerate the cake for one hour to allow the icing to set.

You can also make Chocolate Beet Cake Pops with this recipe. They’re definitely sweeter and less healthy, but hey, they’re delicious! Find out how!

1 comment:

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