If you’re looking for a new cake recipe, look no further. Something that can be presented during a luxury dinner party or on a special occasion, in particular? What about one that’s so dense and greasy it makes you feel like you’re eating macarons? If that’s the case, this Fudgy Chocolate Beet Cake recipe is for you. Even though you won’t taste the beetroot puree, it adds moisture and richness to the cake, even when using whole-wheat flour. The inclusion of beets will also reduce the cake’s flavor. It’s a little too sweet, but it’s excellent and flavorful.
FOR THE CAKE
1 1/2 cups natural cane sugar
1 cup spelt flour, such as Bob’s Red Mill
1 cup unbleached all-purpose flour
3/4 cup warm water
1/2 cup unsweetened Dutch-process cocoa powder
1/4 cup safflower oil, plus more for pan
2 large eggs, room temperature
4 medium beets (1 1/2 pounds), trimmed, peeled, and cut into 2-inch chunks
1 1/2 teaspoons baking soda
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
FOR THE CHOCOLATE – GANACHE FROSTING
1/2 cup heavy cream
3 ounces bittersweet chocolate
MAKE THE CAKE
Step 1: Preheat the oven to 350 degrees F (177 degrees C) and prepare a 9-inch round cake pan by spraying it with nonstick spray and lining the bottom with parchment paper.
Step 2: Steam the radish for about 25 minutes in a pan or pot of boiling water; test by stabbing the radish with a knife. Allow it to cool somewhat before pureeing until smooth in a food processor.
Step 3: Combine flour and cocoa powder in a mixing basin, stir well, and strain through a sieve to obtain a smooth powder combination. Combine the flour, sugar, baking soda, and salt in a mixing bowl and stir well. Set aside.
Step 4: Combine eggs, oil, water, and vanilla extract in the bowl of an electric mixer fitted with a stirrer and beat on medium-high until thoroughly blended.
Step 5: Toss 1 1/4 cup beet puree into the egg mixture in step 4 and stir well until the mixture is homogeneous (save the rest of the puree for another use, refrigerate in the refrigerator). 3 days in a sealed package).
Step 6: Reduce the mixer’s speed to low and gradually add the dry flour mixture from step 3 to the wet mixture from step 5, mixing until thoroughly incorporated.
Step 7: Evenly pour the cake batter into the cake mold that was previously made, being sure to flatten the dough surface.
Step 8: Bake the cake for about 20 minutes in a preheated oven, then turn the pan halfway and bake for another 15 minutes or until the wheel is back; test with a skewer inserted in the center of the cake. ripe.
Step 9: Remove the cake from the oven and cool for about 20 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack (while waiting for the cake to cool, make the frosting).
MAKE THE CHOCOLATE – GANACHE FROSTING
Step 1: Chop the chocolate into little pieces and place it in an insulated bowl to keep it warm.
Step 2: In a small saucepan, heat the cream over medium heat until it boils, then remove from the flame (do not boil).
Step 3: Immediately pour the hot cream from step 2 over the chocolate in step 1, set aside for 10 minutes to allow the chocolate to melt, and then whisk with a spatula until the mixture is smooth and completely incorporated.
Step 4: Set aside for 1 hour, stirring occasionally, until the ganache has thickened and spreadable. Use right away.
Step 5: Place the cake on a cake plate and apply the frosting on top, then slice and serve. Cover leftover cake and keep it at room temperature for up to 2 days; if you want it to last longer, refrigerate it.