I’d been using a doctored cake mix – chocolate with mini chocolate chips with a chocolate ganache glaze. But I’ve kind of sworn off mixes, so I’ve been sending brownies for birthdays while I searched for a suitable scratch version of my birthday cake.
Last week Eggs on Sunday posted a recipe for Chocolate Beet Cake. I knew as soon as I saw it I was going to have to try it. I’ll admit the cute beet stenciled on the cake had a lot to do with my desire to bake this cake, but I also am a sucker for unusual food combinations, so at that point it was a no-brainer.The recipe instructed me to boil the beets, and I did that. But I wonder now, what kind of results would I have gotten if I’d roasted them? Would I have gotten more sugar out of them? (And why didn't I take photos of the beautiful ruby red beets after they were peeled and piled high in the mixing bowl?!) I’ll try it next time, and I’ll reduce the brown sugar a bit, just as an experiment. "Despite having the highest sugar content of any vegetable, beets are low in calories. At about 35 calories per half cup, beets are rich in vitamins A and C, and also give us folates, calcium, iron, and potassium." [The City Cook] Reducing the brown sugar would actually make this cake healthy. Right?!
The batter is RED --
-- but the baked cakes are not.
I divided the batter into thirds – one for us, one for the neighbors, and one for a generous friend who lives up the street.
As much as I adored the beet stencil, I was working the night I made this and didn't have time to make my own, so I used these stars instead.
The cake is fabulous, I have to say. Very moist, and only a vague hint of something – what is it? – that makes you take notice that this is not your typical chocolate cake.
So the quest is over – I have found my new scratch recipe birthday mailer.