Chocolate Beet Cake
Ingredients
The cake
-
3
medium
beets
-
1 ½
cups
unbleached all-purpose flour
-
½
cup
whole-wheat pastry flour
-
2
teaspoons
baking soda
-
¼
teaspoon
kosher salt
-
4
ounces
unsweetened chocolate
-
½
cup
canola oil
-
3
large
eggs
-
1 ¾
cups
granulated sugar
-
½
cup
plain non-fat Greek yogurt
-
1
tablespoon
vanilla extract
The cream cheese glaze
-
3
ounces
reduced fat cream cheese (Neufchatel)
-
3
tablespoons
powdered sugar
-
2
tablespoons
milk
-
¼
teaspoon
vanilla extract
Instructions
- Preheat the oven to 400°F and roast the beets until tender.
- Cool the beets, peel, chop, and puree them until smooth.
- Reduce the oven temperature to 375°F and prepare a bundt pan.
- Sift the flours, baking soda, and salt together in a bowl.
- Melt the chocolate with part of the oil in a double boiler.
- In a mixing bowl, beat the eggs and sugar until fluffy, then add the remaining oil, yogurt, vanilla, chocolate mixture, and beet puree.
- Gently fold in the dry ingredients until just combined.
- Pour the batter into the prepared bundt pan and bake for 45 minutes.
- Cool the cake for 30 minutes before inverting onto a wire rack.
- Prepare the cream cheese glaze and drizzle it over the cooled cake.
Nutrition Facts (estimated)
Servings
10
Calories
458
Total fat
20g
Total carbohydrates
66g
Total protein
8g
Sodium
20mg
Cholesterol
54mg
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