In the “hidden vegetable” category, this brownie-like dark chocolate cake hides the beets nicely. I made it for my daughter’s second birthday and have taken it to numerous church potlucks, where it is enjoyed by children of all ages. The authors suggest a cream cheese frosting, but this cake resembles a brownie so much that we prefer to eat it with vanilla ice cream and hot fudge sauce. Note that this recipe is metric, so you will need a kitchen scale.
Adapted from The Nutrition Guru and the Chef
300 grams (about 3 medium to large) red beets, cooked, peeled, pureed, and cooled
85 grams dark chocolate (I like Ghirardelli’s 60% bittersweet bar)
30 grams cocoa powder
200 grams all-purpose flour (or almond meal)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
300 grams brown sugar
3 eggs (room temperature for best results)
240 milliliters neutral-tasting vegetable oil
1 teaspoon vanilla extract
- Grease and flour a 10-inch springform pan, and set aside. Heat oven to 350° F.
- Measure out 300 grams of pureed beets and set aside (leftover puree can be frozen).
- Heat chocolate in microwave or double boiler until just melted. Stir until no more solids remain, and leave to cool slightly.
- Sift cocoa, flour, baking powder, and salt together and set aside.
- In a large bowl, beat sugar, eggs, and oil until thoroughly combined with no lumps of sugar remaining. Stir in vanilla and pureed beets. Add melted chocolate and mix well. (Work quickly to avoid having the chocolate solidify when it hits the cooler batter.)
- Add sifted dry ingredients and stir until just combined; do not overwork. Pour batter into prepared pan and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Leave to cool in pan for 10 minutes before removing.