Time 1h Yield 16-20 servings. Number Of Ingredients 10 Steps:
In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners’ sugar.
Time 1h10m Yield 1 cake Number Of Ingredients 14 Steps:
For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt. Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes. For the glaze: In a medium bowl, whisk together the confectioners’ sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake.
Yield 16 servings Number Of Ingredients 9 Steps:
Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan. In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well. In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined. Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners’ sugar and top with blueberries, if desired.
Time 3h Number Of Ingredients 13 Steps:
Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use). Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up. Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
Time 2h15m Yield 10 to 12 servings Number Of Ingredients 11 Steps:
Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss the beets with the 2 tablespoons oil and 1/2 teaspoon salt until coated. Roast until fork-tender, tossing halfway through, 30 to 40 minutes. Let beets cool to room temperature. Once cooled, transfer beets to a food processor and pulse until puréed, scraping down the sides of the bowl as needed. Transfer to a medium bowl. Lower the oven temperature to 325 degrees. Grease the inside of a 10-inch Bundt pan with oil, dust with flour, then invert the pan over the sink and tap it gently to discard excess flour. Set aside. In another medium bowl, combine the milk, lemon zest and juice and let sit until curdled, 1 or 2 minutes. Whisk in the eggs, then whisk in the remaining 1 1/2 cups oil and set aside. Sift the 3 1/2 cups flour with the granulated sugar, baking powder, baking soda and the remaining 1 teaspoon salt into a large bowl and whisk to blend. Make a well in the center and pour in the wet ingredients, continuing to whisk, beginning in the middle and moving outward, until just combined. Transfer 2 cups of the batter to the bowl with the cooled beet purée and gently fold it in until combined. Pour about half of the plain batter into the base of the prepared Bundt pan. Next, pour half the beet batter on top, followed by half the remaining plain batter. Top with another layer of the remaining beet batter, then a final layer of the remaining plain batter. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove the cake from the oven, release it from the edges of the pan using a butter knife, and allow it to cool, 5 minutes. Carefully invert the cake onto a serving tray to cool completely. (The cake’s swirls come out more clearly if you let the cake rest for a few hours, or ideally, overnight.) Dust with confectioners’ sugar before serving.
Time 1h10m Yield 1 cake, 12 serving(s) Number Of Ingredients 13 Steps:
Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation. Preheat oven at 350°F. Butter a bundt cake pan or use Pam. In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside. In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder. Incorporate to the first mix. Add the raw carrots, the raw beets and the nuts and mix well. With the electric mixer, whip the egg whites until they are fluffy. Fold delicately into the cake preparation. Pour into the greased cake pan. Bake approximately 50 minutes. Serve with my Cream Cheese and Applesauce Frosting.
