Chocolate Beet Layer Cake with Chocolate Ganache

On Saturday mornings I visit my CSA where we have a farm share. From May until November I am in “foodie/farm heaven!!”  I love using all my fresh foods to make salads, soups, pies, and muffins.  One of my favorite veggies is BEETS!  I never ate them as a kid, but that all changed once I started eating farm beets! There is nothing like the taste of a fresh beet salad!  In fact, I just used a bunch of beets to make a Beet Cake… you heard me right!  I know that it might sound a little strange at first, but it was amazing!!!  If you want to sneak something healthy into your kid’s diets, you MUST try this!  And don’t tell them you added beets—they will be so distracted by all the delicious chocolate, they will never even detect the presence of a root vegetable! (Optional: I used blackberries from my farm share to make a buttercream frosting that compliments the deep chocolate flavor of this cake).

 

Chocolate Beet Cake

INGREDIENTS FOR CHOCOLATE BEET CAKE

• 2 cups beets, cooked and cooled (wrapped in foil and roasted whole in a 350-degree oven for one hour. Peel thin outer skin)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup olive oil
• 1/2 cup light or dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup maple syrup or honey
• 3 Eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups cake flour 
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• pinch of salt

HOW TO MAKE CHOCOLATE BEET CAKE

INSTRUCTIONS 

• Grate the beets until you have about 2 cups (not packed tightly together). Place a colander inside a large mixing bowl, and pour grated beets into the colander. Let them naturally drain of any excess moisture – don’t wring them out or use paper towels to sop up liquid! You want them to retain a moderate amount of moisture.
• Preheat the oven to 350F. Spray two 9″ round cake pans with nonstick spray and dust them lightly with cocoa powder. Set aside.
• In a large mixing bowl, whisk together the butter, oil, sugars, and maple syrup/honey until thoroughly combined.
• Add eggs and vanilla and stir to combine.
• In a separate large bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Slowly add dry ingredients to wet ingredients and stir to combine.
• Add beets and stir to combine.
• Pour batter into prepared cake pans and use a spatula to even out the top if needed.
• Bake each cake (one at a time) for 25 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Let cool in the pan for 15-30 minutes, or until you feel comfortable touching the pan without oven mitts. Run a knife or thin spatula around the edges to loosen the cake from the pan, then carefully invert the cake pan onto a wire rack and let the cake cool completely.
• Place the first cake layer on your serving platter/cake stand and cover with your frosting of choice. Top with the second cake layer and frost that as well. If you want you can cover the sides of the cake as well, or just leave them naked!
• Decorate as desired, slice, and enjoy!

recipe credit: stressbaking.com

Chocolate ganache icing (for the middle layer and top):

1. Place 8 oz of semi-sweet chocolate chips (or 8 oz of chopped chocolate pieces) into a heat-proof glass or metal bowl.
2. Heat 1/2 cup of heavy whipping cream on a stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
3. Let the two sit for a few minutes before stirring
4. Stir until smooth and use immediately to ice the cake with an offset spatula.

Blackberry Buttercream frosting:

2 1/2 tablespoons all-purpose flour

1/2 cup milk

1/2 teaspoon pure vanilla extract

1/2 cup unsalted butter (room temperature)

1/2 cup brown sugar

1/2 cup blackberries

• Place blackberries into a blender and blend until they form juice. Strain the juice through a fine mesh colander and discard the seeds. Set aside.
• In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick. Remove from heat, stir in the vanilla and let cool to room temp.
• With a hand mixer or stand mixer, cream the butter and sugar until light and fluffy and there is no graininess left. Add in the cooled milk mixture and beat it on high speed until a whipped cream consistency. This can take a while, do not give up! Well worth the effort. Add in the blackberry juice and mix to combine. Set frosting in the refrigerator for 10 minutes to “set up” before placing in a piping bag and decorating your cake.

recipe credit: thissillygirlskitchen.com

photo credit: Rose Kesting