Nome de plume of Francine Wolfe Schwartz
If you love a rich, moist, dark chocolate cake you’ll love this one. Who would have thought you could bake with beets. The beets add sweetness and moisture and beet haters will never know.
Preheat oven 350 degrees
Heavily coat a Bundt pan or a 13 x9-inch pan with oil and dust with cocoa powder (or flour) set aside.
Bake 30-35 minutes for oblong pan or 45 minutes for a Bundt pan or until toothpick inserted near center comes out clean (note: cake is very moist- like chewy brownies) Do not over bake.
Note: Shred beets in food processor or use hand grater
2 cups scrubbed, peeled and shredded RAW beets, set aside (about 3 medium beets)
1/2 cup unsweetened applesauce
4 ounces unsweetened chocolate
1/2 cup vegetable oil, (divided for two 1/4 cup additions)
1 1/2 cups sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat pastry flour*
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1. Preheat oven. Grease Bundt pan or oblong pan and coating well, dust with cocoa powder or flour. Set aside.
2. Partially fill the bottom of a double boiler or a small saucepan to just below the bottom of the bottom of the double boiler top or use a heatproof bowl that will fit into the top of the saucepan. Bring water to a boil and reduce to simmer. Over the simmering water, melt chocolate combined with 1/4 cup oil until just melted.
3. Remove from heat. Stir well .
4. In a large mixing bowl combine eggs and sugar. With an electric mixer beat until light and fluffy. Slowly beat in the remaining 1/4 cup of oil, cooled chocolate mixture and vanilla.
5. In the bowl of the food processor using the steel blade, combine beets and applesauce processing until a smooth puree (or in a medium size bowl combine shredded beets and applesauce.) Combine pureed beets and applesauce mixture with egg mixture. Mix and set aside.
6. Sift all-purpose flour, whole pastry flour, baking powder, baking soda, cinnamon and salt into a large bowl.
7. Gently stir flour mixture into the egg, chocolate and beet mixture. Combine just until flour is blended. Pour batter into prepared pan.
8. Bake until 30-35 minutes for oblong pan or 45 minutes for Bundt cake. Cool oblong cake pan on a rack until completely cooled. For Bundt cake, cool on rack about 30 minutes and carefully invert on rack and continue to cool.
9. Cut into squares, and if desired, before serving dust with confectioner’s sugar. A chocolate glaze is a decadent addition poured over the top of the Bundt cake or lightly dust Bundt cake with confectioners sugar before serving.
* All-purpose whole wheat flour may be substituted for whole wheat pastry flour. The texture of the cake will be heavier. Whole-wheat pastry flour is available at Whole Foods and other “health” food stores.
NOTE: I have successfully frozen the beet and applesauce puree to bake this cake when beets are out of season. Thaw beet mixture in refrigerate before using.
francine wolfe schwartz