I don't care much for chocolate cake but this is a good recipe, this I can handle. Spelt flour could be used instead of regular flour.
CHOCOLATE BEET BUNDT CAKE
1 1/3 cups | Natural Cane Sugar |
1 cup | Butter |
1 ½ | Medium Beets |
½ cup | Beet Juice (water left from steaming) |
3 | Eggs |
3 oz. | Unsweetened Chocolate |
2 cups | Spelt Flour |
1 ½ Teaspoons | Baking Soda |
1 Teaspoon | Sea Salt |
1 Teaspoon | Vanilla Essence |
Steam or boil beets until soft. Reserve ½ cup of the water (beet juice).
Puree cooked beets in a food processor using ½ cup of beet juice.
Melt chocolate in a double boiler on a low to medium heat.
Cream butter and sugar together.
Add vanilla, melted chocolate and pureed beets.
Mix until smooth and add the eggs one at a time.
In a separate bowl, mix the flour, baking soda and salt together and
add to the Beet mixture, beat until smooth.
Grease and flour a bundt pan. (or double layer 9 inch, or approx 12 cupcakes)
Pour batter into pan.
Bake at 300 degrees for 40 – 45 minutes. If using 9 inch or making cupcakes, reduce baking time to 20 – 25 minutes.
Experiment!! Add ½ cup of chocolate chips, or chopped nuts, dried fruits, or even fresh pitted cherries.
To finish this Bundt Cake off, we top it with a Glaze.
GLAZE
½ cup | Whipping cream or full fat coconut milk |
4 oz. | Semi-sweet chocolate |
2 Tablespoons | Butter or coconut oil |
Chop the chocolate and place in a bowl. Put the whipping cream and butter in a saucepan and bring to a boil over a medium heat. Watch it carefully and don’t let it boil over. Pour the cream and butter over the chocolate and let it sit until the chocolate is melted. Stir it all together until it is smooth.
Drizzle Glaze over cooled cake and let it set. ENJOY!!