Chocolate Beet Cake with chocolate ganache

Chocolate beet cake with a chocolate ganache topping

Ingredients
  • 4 medium beets, trimmed, peeled and cut into 2-inch chunks
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • salt
  • 2 large eggs
  • 3/4 cup warm water
  • 1/4 cup safflower oil
  • 1 teaspoon pure vanilla extract
  • vegetable oil cooking spray

Method

  1. 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.

  2. 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).

  3. 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.

  4. Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate ganache over the top, and let set, about 30 minutes. Garnish with beet chips.

     

    For the ganache

    • 1/2 cup heavy cream
    • 3/4 teaspoon light corn syrup
    • 3 ounces bittersweet chocolate, chopped

      Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately.