Extremely Moist Chocolate-Beet Cake with Ganache

September 28, 2015
Extremely Moist Chocolate-Beet Cake with Ganache - Step aside red velvet. A chocolately, not overly sweet cake topped with ganache. Pureed beets make the cake incredibly moist & nearly molten

Happy Monday!

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I hope your week is off to a wonderful start

A few fun links from around the web to share today:

The magic of chilling wine in 7 minutes flat   [via Food52]

If you cook at home but don't know the name Judith Jones, you almost certainly still owe her a debt of gratitude.  She edited some of the greatest cookbooks of the 20th century and shares wisdom she acquired along the way    [via Eater]

7 Reasons to take a probiotic beyond digestive health    [via Food Coach NYC]

No wonder my husband is always editing my posts – Why it's so hard to catch your own typos    [via Wired]

Would you ever try an online gym?    [via Zuzka Lite]

The Tyranny of Olive oil     [via Washington Post]

Extremely Moist Chocolate-Beet Cake with Ganache - Step aside red velvet. A chocolately, not overly sweet cake topped with ganache. Pureed beets make the cake incredibly moist & nearly molten

You're not alone (historically speaking) – A Brief History of the sad desk lunch   [via CityLab]

In honor of Spaghetti SaturdayMaking Better Pasta   [via SeriousEats]  and The History of Spaghetti and Meatballs   [via Smithsonian Magazine]

Loving Elizabeth Gilbert's new book

My favorite read from the week: Why The best reporter in a generation had to stop  [via Esquire]

Food editor, restaurant critic, author, and editor of Gourmet magazine – Ruth Reichl's home in Spencertown, NY started as a summer-house but ended as a haven   [via NY Times]

A list of all the best accessories for iEverything   [via Wirecutter]

Extremely Moist Chocolate-Beet Cake with Ganache - Step aside red velvet. A chocolately, not overly sweet cake topped with ganache. Pureed beets make the cake incredibly moist & nearly molten

A cliff notes of sorts, for when we need encouragement – 131 actionable ideas from ten book I wish I'd read ages ago  [via Medium]

How to bring wilted herbs back to life and 30 Recipes to put them to use   [via Food52]

An interview with Brene Brown – The Courage to be vulnerable    [via On Being]

In need of a bit of decorating?  These removable wallpapers caught my eye   [via Coco + Kelley]

4 Women, You Should Know on Youtube   [via Clementine Daily]

7 Ideas for Table Displays that aren't flowers   [via Apartment Therapy]

Extremely Moist Chocolate-Beet Cake with Ganache 6-650x

Photo Credit: Tumblr.com

My projects over the weekend involved cake(!)

In just a few days, a very special baby shower, and I'm in charge of all things dessert.  Out of the twenty-five or thirty guests, I'll only know the parents.  Maybe it's my bit of type-A showing through, or perhaps it's nerves, but I've tested more than a few recipes.

As my husband began to taste his way through, we quickly realized there might be a dilemma.  The sweet treats we've loved in previous lives, simply don't taste good to us anymore.  Whereas desserts made with natural ingredients, may not be sweet enough for those with a different palate.

Case in point: a vegan, gluten-free cheesecake with a filling made from creamed coconut milk and cashews.  It's absolutely delicious, but, “If you're looking for a sweeter cheesecake, this one probably won't taste the best.” 

In the category of chocolate cake, this recipe is a nice marriage of the two worlds.  It's mature in both flavor and texture when compared to something like a Duncan Hines; offering a bold taste of chocolate, with just enough sweetness that you won't feel deprived.

Extremely Moist Chocolate-Beet Cake with Ganache - Step aside red velvet. A chocolately, not overly sweet cake topped with ganache. Pureed beets make the cake incredibly moist & nearly molten

Earthy beets are surprisingly well suited for rich dark chocolate, and make the cake incredibly moist; nearly molten.  Not to mention the beautiful color; step aside red velvet.  It's chocolatey, though not overly sweet, reminding me of a decadent snack cake rather than a towering frosted dessert.

The author tops the original with a crème fraîche and a sprinkle of poppy seeds.  I suspect mascarpone would be interesting, or perhaps a simple scoop of vanilla ice cream alongside.

For this special event, I couldn't resist Martha Stewart's Ganache, which is as easy as it is delicious.

Enjoy!

xoxo

~ Cake adapted from Tender by Nigel Slater, and Ganache adapted from Martha Stewart

Extremely Moist Chocolate-Beet Cake with Ganache

Ingredients

  • Chocolate-Beet Cake
  • 8 oz beets
  • 7 oz dark chocolate, 70% or greater, broken into small pieces
  • ¼ cup hot espresso
  • ¾ cup + 2 Tbsp butter
  • 1 cup + 2 Tbsp all-purpose flour
  • 1 ¼ tsp baking powder
  • 3 Tbsp cocoa powder
  • 5 eggs
  • Scant 1 cup superfine sugar

  • Ganache
  • 8 oz semisweet or bittersweet chocolate
  • 1 cup coconut cream (or heavy cream)
  • tsp coarse sea salt

Instructions

  • Chocolate-Beet Cake
  • Preheat the oven to 350° F
  • Lightly butter an 8 or 9-inch springform cake pan and line the base with a round of baking parchment.
  • In a pot of boiling, unsalted water, add the beets (whole and unpeeled). Cook until tender (~ 30-40 minutes)
  • Drain and rinse them with cool water. Slice off their stem, root, and peel them.
  • Process the beets in a blender or food processor until they're a coarse purée.
  • In a small bowl, sift together the flour, baking powder & cocoa.
  • Separate the eggs, putting the whites in a large mixing bowl and the yolks into a smaller bowl.
  • Gently whisk the yolks.
  • In a small bowl over a pot of simmering water, add the broken pieces of chocolate and allow it to melt. (Don't stir!)
  • When the chocolate looks like it's almost melted, pour the hot espresso over it and stir once.
  • Cut the butter into small pieces (the smaller, the better) and add it to the bowl with the melted chocolate.
  • With a spoon, push the butter below the surface of the chocolate, and allow to soften.
  • Remove the bowl of chocolate from the heat and stir until the butter has completely melted into the chocolate.
  • Let sit for a few minutes to cool before stirring in the egg yolks. After adding the yolks, mix until the eggs have blended into the mix.
  • Fold in the pureed beets.
  • Whisk the egg whites until stiff (it's far easier with a stand mixer), adding the sugar toward the end.
  • Fold the processed egg whites into the chocolate mix. (A large metal spoon is handy here; you'll want to work in deep, figure-eight movements, taking care not to over-mix.
  • Fold in the flour and cocoa mix.
  • Transfer the batter to the prepared cake pan and put in the oven, decreasing the heat immediately to 325 degrees F.
  • Bake for ~ 40 minutes.
  • How can you tell if it's done? The rim of the cake will feel spongy, while the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too -- if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
  • Set the cake aside to cool (it will sink just a little in the center), loosening it around the edges with a thin icing spatula after half an hour or so.
  • The cake will be easiest to remove after it's completely cold.
  • Top with Ganache.

  • Ganache
  • Coarsely chop the chocolate. (A serrated knife is best for the job; its saw-like teeth grab the chocolate, breaking it up)
  • Over medium-high heat, bring the coconut cream just to a boil.
  • Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- as doing so will cool the ganache too quickly, and make it grainy)
  • Stir with a whisk until smooth and shiny to break up any pieces and emulsify the cream and chocolate.
  • Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
  • To make a whipped filling or frosting: Let the ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy (~ 2 to 4 minutes)
  • This will yield about 2 cups.
  • Spread evenly over the cake
Serves: 18
Nutrition + Show
Rating:
Calories 356
Total Fat 23.7g
Saturated Fat 15.2g
Carbohydrates 34.2g
Fiber 3g
Sugars 23.8g
Protein 4.8g
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2 Comments

  • Reply Thalia September 28, 2015 at 11:18 pm

    What an incredible cake! It looks so moist and rich with chocolate.. I’m surprised that there are beets inside too!

    • Reply sexyveggie September 28, 2015 at 11:26 pm

      Thalia!

      Hi .. Thank-you so much. That’s the best compliment coming from the queen of delicious (and absolutely beautiful!) cakes. 🙂

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