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Monday, January 20

Chocolate beet cake

Not my best frosting attempt
Beets, rinsed, trimmed
2 medium
Vegetable oil
1 teaspoon
Butter, unsalted, room temperature
¾ cup +
1 cup
Sugar: brown, packed
powdered, sifted
1 cup
¾ cup
4 to 5 cups
Eggs, room temperature
2 large
Vanilla extract
1 teaspoon
Flour, all purpose
2 cups +
Cocoa powder, Dutch processed
2/3 cup
Baking soda
1 teaspoon
Baking powder
½ teaspoon
Salt, fine sea
1 teaspoon +
1 ¼ cups
Cream cheese
8 ounces
Vanilla bean pod, scraped
1-2 teaspoons
Lemon juice
½ teaspoon
  1. Preheat to 375°F; place a rack in the upper third of the oven. 
  2. Place beets on a double-thicken sheet of foil, drizzle with oil, wrap, and roast until tender, about 1 hour; cool completely. 
  3. Peel, and finely grate. 
  4. Measure out ¾ cup beets for the cake, and reserve 2 tablespoons for the frosting; set aside. 
  5. Reduce oven to 350°F; grease two 9-inch round baking pans, cover bottoms with parchment paper, more butter, and then a dusting of flour; set aside. 
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream together the ¾ cup butter, brown and granulated sugars, beat until pale and fluffy, about 3 to 5 minutes. 
  7. Add the eggs, one at a time, with a minute interval between additions. 
  8. Add the ¾ cup beets and vanilla, thoroughly combine. 
  9. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. 
  10. Add half of the dry ingredients to the butter mixture. 
  11. Beating on low speed, slowly add the buttermilk. 
  12. After incorporated, add the remaining dry ingredients; do not over mix! 
  13. Divide the batter into the pans, and bake for 23 to 25 minutes. 
  14. Cool for 10 minutes on a rack, and invert onto another rack to cool completely before frosting. 
  15. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese for 30 seconds, until smooth. 
  16. Add the 1 cup butter, and continue beating for another 30 seconds, until well combined; scrape down as needed. 
  17. Add the beets, and then the powdered sugar, vanilla, milk, lemon juice, and pinch of salt. 
  18. Beat on medium speed until smooth and silky. 
  19. Frost the cake, and refrigerate for 1 hour before serving
Recipe from Joy the Baker.

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