Chocolate Beet Cake

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 6 tbsp Dark chocolate cocoa
  • 1 3/4 cups Flour
  • 1/2 tsp Salt
  • 8 oz Semi-sweet chocolate
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla, pure

• Ingredients

  • 2 tbsp 1 cup vegetable oil

• Drinks

  • 1/2 tsp Espresso, powder

• Dairy

  • 1/2 cup Cream

• Beer, Wine & Liquor

  • 1 tsp Instant coffee or 1 tablespoon of rum or whiskey

Found on anaffairfromtheheart.com

Description

Ingredients

• 1¾ cups flour
• 1½ teaspoons baking soda
• 6 Tablespoons dark chocolate cocoa
• ½ teaspoon espresso powder
• ½ teaspoon salt
• 1½ cups sugar
• 3 eggs
• 1 cup vegetable oil + 2 Tablespoons
• 1½ cups pureed Paisley Farms Sweet Pickled Beets (about half of a 35.5 ounce jar) drain before pureeing.
• 2 teaspoons pure vanilla
• For the Chocolate Ganache:
• 8 ounces of semi sweet chocolate, (I have used squares and chips)
• ½ cup of cream
• 1 teaspoon of instant coffee or 1 Tablespoon of rum or whiskey

Directions

• Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
• Sift together flour, baking soda, cocoa powder, and salt. Set aside.
• Puree drained beets. Set aside
• In the bowl of a mixer, combine together oil, sugar and eggs. Beat on medium speed for 2 minutes.
• Add in vanilla and pureed beets. Mix to incorporate.
• Gradually add in dry ingredients, mixing to combine.
• Pour into prepared pan.
• Bake for 25-30 minutes, or until cake tests done in the center with a toothpick.
• Cool in pan. Cover with plastic wrap and let sit over night before adding chocolate ganache.
• To prepare ganache: In a saucepan over low heat, add chocolate and cream. Stir until melted and smooth. Remove from heat, add in rum or whiskey with a whisk. Pour over cake, spread and place in the fridge to chill.
• We served it cold.