• Cedella Marley

Glazed Chocolate Beetroot Cake


This delicious, dark chocolate cake incorporates beets in such a way that you wont even know they're there! They not only add nutrients, but give it a luscious moistness you'll never forget! From our kitchen to yours...Enjoy!

FOR THE CAKE:

4 medium beets, — stems and tails removed, scrubbed 1 1/2 cups unbleached all-purpose flour 1/2 cup whole-wheat pastry flour 2 teaspoons baking soda 1/4 teaspoon kosher salt 5 ounces unsweetened chocolate 1/2 cup canola oil — divided 3 large eggs 1 3/4 cups granulated sugar 1/2 cup plain non-fat Greek yogurt 2 teaspoons vanilla extract

cocoa powder to dust the cake pan

For the Glaze:

4 oz. chocolate of choice, coarsely chopped (Dark, bittersweet or milk chocolate) 1 Tbsp coconut oil ¼ tsp. vanilla extract Pinch of kosher salt

Instructions:

Preheat the oven to 400 degrees F. Wash beets and place in a small roasting pan with 1/2 cup water. Cover and bake for 45 minutes to 1 hour, or until easily pierced with a fork. Place beets in cool water until you can handle them, then using your fingers, slide off the skin. Coarsely chop, transfer to a blender or food processor and puree. You want about 2 cups, set aside. Reduce the oven temperature to 375 degrees F. Prepare a bundt cake pan with a coating of coconut oil and a dusting of cocoa powder. In a large bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Set aside. In a small pan over low heat, add the chocolate and 1/4 cup of the oil. Heat just until the chocolate melts. Remove from the heat and stir until well combined. Set aside. In a large mixing bowl, beat together the eggs and sugar until fluffy. Slowly add the remaining 1/4 cup oil, Greek yogurt, vanilla extract, the melted chocolate mixture, and the 2 cups beet puree. Gently add the flour mixture, stirring by hand just until combined. Pour the batter into the prepared pan. Bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack to cool for 30 minutes. Run a thin knife along the edges of the pan and carefully invert the cake onto the wire rack. Let it cool completely before glazing.

Glaze:

Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool slightly, so it thickens up a bit before pouring.

Pour glaze around the cake to cover top, allowing it to run down the sides a bit. Let the cake sit at room temperature until glaze is set.