This cake is outrageously good – moist and full bodied. Great texture too.
Preheat oven to 350 degrees. Oil or butter a 9 x 13 pan (I use coconut oil spray).
Ingredients:
- 1-1/2 cups cooked, peeled and pureed beets (should be consistency of applesauce so you may need to add a little water)
- 6 tablespoons cocoa
- 3 eggs
- 1-1/2 cups sugar
- 1 cup oil
- 1 tsp vanilla
- 1-3/4 c. flour
- 1-1/2 tsp baking soda
- 1-1/2 tsp baking powder
- 1 c. chocolate chips
Mix wet ingredients together. Mix dry ingredients together. Combine dry and wet and mix well. Batter will be very red and thick; you can add a little water so you get cake batter consistency. (I mixed with my hand held mixer for a couple of minutes but take care to not overmix. Fold in chocolate chips. Pour into baking dish and bake 35 – 45 minutes. Cake comes out looking like dark chocolate.
I frosted with a small amount of genache…sugar, butter, cocoa, splash milk, splash of leftover coffee and cooked over stove top to soft stage; then added 1 tsp vanilla. (you could add rum). Cool slightly before frosting. It makes a glossy glaze.
