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Hutten Family Farm Newsletter for Tuesday Oct 25, 2011

We had a bunch of requests for the beet chocolate cake so here's the recipe, the batter looks like red velvet but looks chocolate once it bakes.  Good luck- Debra

Ross Burdenís Beet (Beetroot) Chocolate Cake Recipe

I found this recipe online and modified it to add more beets, chocolate, flour and baking soda to make a bigger cake, you can check the original out online if you like.  This is my version


for the cake
120 grams dark chocolate
3 medium eggs
300 grams sugar 
3/4  ml sunflower or vegetable oil
2 cups cooked red beets (peel and boil until tender enough to puree )
1.5 teaspoon vanilla extract
60 grams cocoa powder
2 cups grams flour
2  teaspoons baking soda
1/4 teaspoon salt
I didn't make this ganache frosting, (I made my own strawberry cream cheese icing) but here's the recipe, it sounds yummy

for the chocolate ganache
250 grams dark chocolate, broken into pieces
250 ml heavy cream

Pre heat oven to 350 f.

Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just untill combined.

Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just untill everything is combined. Dont over work or over mix the batter.

Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.

While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce.

When the cake is done, cool it on a wire rack. Then pour the chocolate ganache over while the ganache is still warm. Let the ganache topping cool and set a little before serving.




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