Wednesday, May 2, 2012

Double Chocolate Red Beet Cake

Who says red beets and sour cream don’t belong in a Double Chocolate Cake? Try this very moist and decadent treat.

Double Chocolate Red Beet Cake
2 large beets
3/4 cup unsalted butter, softened
1 2/3 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2/3 cup cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Chocolate Cream Cheese Frosting
4-ounce package cream cheese, softened
1/2 cup unsalted butter
1/2 cup cocoa powder
4 to 6 cups confectioners’ sugar
2 teaspoons pure vanilla extract

Directions for cake:
Line a baking sheet with parchment paper. Generously spray two 9-inch cake pans with non stick cooking spray and then line with circles of parchment paper. Place on the baking sheet. Preheat the oven to 375 degrees.

Cut up beets into quarters and place in a small oven proof pan with about 1/2 cup water. Roast until tender, about 45 minutes. Cool, peel and puree to make 2/3 cup. Set aside. Lower oven temperature to 350 degrees.

In a mixer bowl, cream the butter and sugar until well blended. Add eggs and vanilla and mix well. Add sour cream and mix well. Add beet puree. Stir together cocoa, flour, baking soda, baking powder and salt, then fold into wet mixture.

Spoon batter into prepared cake pans and bake until done, so cakes spring back when lightly touched, 35-40 minutes. Cool cakes well and then turn out onto cake racks to completely cool.

Directions for Chocolate Cream Cheese Frosting:
Blend cream cheese, butter, cocoa, confectioners’ sugar and vanilla together in a mixer. Add a touch of water if necessary to achieve a smooth frosting consistency. Frost cake layers and chill cake for 30 minutes.

Makes 10 to 12 servings.