Even though spring is in full swing and summer is on its way, I still find that I have an excess of beets in my fridge. Perhaps its because my organic delivery service is trying to get rid of them, maybe it’s just because I love beets and can’t stop buying them. Either way, a person can only eat so many beet salads and bowls of borscht, and some days I’d just rather eat cake anyway.
So I made a beet cake.
Beet cake isn’t a new thing — there are plenty of recipes out there, some extra-chocolatey, some smothered in cream cheese icing, some that just use the beets to lend a nice red hue. This one is pretty simple. Its a bundt (which is always easy when cake decorating is not your jam), it’s got some chocolate in it (but not too much), and some spice, which kind of reminds me of the Best of Bridge zucchini cake that remains one of my childhood favourites.
And speaking of my childhood, cooking with beets always makes me think of this:
I remember being about seven years old and going to a kid in my class’s birthday party (I think her name was Desdemona, which is cool enough in itself) who had kind of a youngish single mom and spotting The Go-Gos‘ 1981 classic Beauty and the Beat and just staring at their cold cream-covered faces. It was love at first sight and they remain one of my all-time favourites. Listen to The Go-Gos next time you cook with beets. You won’t be disappointed.
We’ve Got the Beet Cake
2 large beets, cooked and pureed to yield 2 cups (cook a few extra if you’re afraid you won’t have enough and save them for another use)
2/3 cups chocolate chips
1/4 cup butter
1-1/2 cup brown sugar
3/4 cup butter, at room temperature
3 large eggs
1 tsp vanilla
2 cups flour
2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
Preheat your oven to 375 degrees F. Spray a 10 to 15 cup bundt pan with non-stick cooking spray. Melt the chocolate chips and first measure of butter together in a small saucepan. Stir in the beets.
In a stand mixer or with electric beaters, cream the sugar with the second measure of butter until fluffy. Beat in the eggs one at a time, followed by the vanilla and the chocolate/beet mixture.
Place the flour, baking soda, cinnamon, salt, and cloves in a large bowl and stir with a whisk. Slowly mix into the batter. Scrape the batter into the prepared cake pan and bake for 45-50 minutes or until a cake tester or toothpick comes out clean. Dust with icing sugar and serve. Makes one cake.