Unbeetably Healthy Moist Chocolate Cake
B is for beets. The surprise ingredient in this rich moist chocolate cake is the humble beet, or beetroot as it is known in the UK. A great way to get fussy children and spouses to each their veggies and a wonderful way to use bumper crop of beets from your garden.
Servings 10 serving
Ingredients
- 4 large Beets roasted and cooled (see below0
- 3/4 tsp vanilla extract
- 1 1/2 cups caster sugar Stevia Sugar Substitute cuts the sugar
- 2 cups oil substitute 2 cups applesauce to reduce the fat
- 5 large eggs
- 2.5 cups unbleached all purpose flour
- 2 tsp baking soda
- 2 tsp kosher salt
- 1/2 cup cocoa powder
Instructions
- Preheat oven to 350 F (180 C).
- Prepare two, 8″ or 9″ baking pans. Cut a circle of parchment paper for the bottoms and butter and flour the sides of each pan.
- Puree the beets in a food processor. Place in a bowl, then add eggs, vanilla, oil and sugar.
- In another bowl, add the dry ingredients, then add the pureed mixture. Beat until well combined.
- Pour batter into prepared pans. To ensure you have no large air bubbles, run a skewer through the batter and then slap the cake on your counter. Bake in preheated oven for 25 to 30 minutes, or until a toothpick comes out clean.
- Remove from pans after a few minutes and allow to cool completely on racks.
- Cut the tops off the cake to make them level. Scraps for the chef! Place one layer of cake on a serving plate and spread butter cream or the icing of your choice.
- Turn the second layer upside down on top and decorate as desired with frosting.
- Slice, serve to family and then reveal the secret ingredient!
Notes
Bake your beets for maximum flavour: click here
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