Red beets can make chocolate cake richer and moist, almost molten andcontributes a delicate sweetness. The deep velvet red color of beets also makesan elegant looking chocolate cake. This gourmet cooking recipe for chocolate beetcake is adapted from Simply in Season by Mark Beach and Julie Kauffman. Thebeets are subtle enough in flavor not to overwhelm the chocolate taste. Inaddition to giving the cake texture, moisture and color, beets, which areconsidered a superfood, also add a lot of beneficial nutrients to this decadentdessert including folate, potassium, magnesium, and powerful phytochemicals. This healthier version of chocolate cake also includes applesauce, sugar, oil,plain yogurt, eggs, vanilla extract, all-purpose flour, whole-wheat flour, bakingcocoa, baking soda, salt, and chocolate chips. The applesauce and yogurt addmoisture and richness to the cake together with the beets while the baking sodakeeps the cake from becoming too heavy and dense. Acting as a leavening agent,the baking soda allows the cake to rise and makes it light, airy and fluffy.
To prepare the beets for use in this recipe, trim the leaf stalks to about aninch of the stem on and, leaving the root end to keep the beet juice from leachingout while cooking. Wash the beets gently under cold running water and gently rubthe skin with a paper towel. The beets will be boiled before they are peeled andadded to the rest of the ingredients. The skins should remain while boiling thebeets and only peeled after the beets are cooked since this helps retain the colorof the beets and keep it from losing flavor. Once the beets are cooked, you cannow peel them using a vegetable peeler and chop. They will be pureed togetherwith the applesauce using an immersion blender or a regular blender.Ingredients 2 cups fresh beets ½ cup applesauce 1 ½ cups granulated sugar ½ cup oil ½ cup plain yogurt 3 eggs 1 ½ teaspoons pure vanilla extract 1 ½ cups all purpose flour 1 cup whole wheat flour ½ cup baking cocoa 1 ½ teaspoons baking soda ½ teaspoon salt 1 cup chocolate chips
Preparation Instructions1. Preheat the oven to 350 degrees F. Grease a bundt pan.2. Fill a pot with water and bring to a boil. Add the beets and boil 20 minutes.Drain and allow to cool. Use a vegetable peeler to remove the beet skin, thenchop. Pour into a large bowl. Add the applesauce to the beets and usean immersion blender to puree.3. In a separate bowl, combine the sugar, oil, yogurt, eggs, and vanilla. Creamuntil smooth. Add the rest of the ingredients, except the chocolate chips, stirringto blend well.4. Pour the flour mixture into the beet mixture, beating until just blended.5. Pour half the batter into the prepared bundt pan. Sprinkle the chocolate chipson top of the batter in the pan, then pour the remaining batter over the top ofthe chips.6. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of thecake comes out clean.