Chocolate Beet Cake with Cream Cheese Drizzle
From Julie Van Rosendaal
Grated beets behave like carrots or zucchini in this dense chocolate cake, lending a subtly earthy flavour as well as moisture. When you roast a batch of beets, toss in a few extra to
use in chocolate cake.
2 c. all-purpose flour
1 c. sugar
3/4 c. cocoa
2 t. baking powder
1 t. baking soda
1/4 t. salt
1 c. buttermilk or plain yogurt, thinned a bit with milk
1/2 c. canola or other vegetable oil
1/2 c. packed brown sugar
3 large eggs
2 t. vanilla
1 large or 2 medium beets, roasted and peeled
Cream Cheese Drizzle:
1/2 8 oz. pkg. spreadable cream cheese
1 c. icing sugar
1 - 2 T. milk, as needed
Preheat the oven to 350°F. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, oil, brown sugar, eggs and vanilla. Coarsely grate the beets using the large-holed side of a box grater.
Add the wet ingredients to the dry ingredients, along with the grated beets, and stir just until combined. Pour the batter into a well-greased Bundt pan and bake for 1 hour, until the top is cracked and springy to the touch. Let the cake cool for about 20 minutes before turning it out onto a wire rack to finish cooling.
To make the cream cheese drizzle, whisk together the cream cheese, icing sugar and milk, adding a little extra milk or sugar as needed to achieve a pourable consistency. Drizzle over the cooled cake. (If you want to make cupcakes, pour the batter into 12 paper-lined muffin cups and bake them for 20 to 25 minutes, until springy to the touch.) Serves 16.