Can you manage just one photo this time? And a chocolate cake that has beets in it?
(I brought a beet cake to a friend on her birthday a few years ago, and she looked at me flatly and asked why? why would you do something like that to me on my birthday?)
People adore chocolate zucchini cake and spiced carrot cake – why not grated beets? They behave much the same, lending a subtle earthy flavour as well as moisture. Beets can be roasted by wrapping them in foil and tossing right on the oven rack for about an hour; I sometimes do this while something else is in the oven (might as well do double duty with that warmth) and then keep the still-wrapped beets in a bowl in the fridge until I want them to add to a salad (with goat cheese and candied pecans!) or to grate into a cake. The skins rub right off with your fingers.
Chocolate Beet Cake with Cream Cheese Drizzle
To make cupcakes, divide the batter among 12 paper-lined muffin cups; bake for 20-25 minutes, or until springy to the touch.
2 cups all-purpose flour
1 cup sugar
3/4 cup cocoa
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk or plain yogurt, thinned with milk
1/2 cup canola oil
1/2 cup packed brown sugar
3 large eggs
2 tsp. vanilla
1 large or 2 medium beets, roasted and peeled
1/2-1 cup chocolate chips (optional)
Cream Cheese Drizzle:
1/2 8 oz. (250 g) pkg. cream cheese
1 cup icing sugar
1-2 Tbsp. milk
Preheat the oven to 350F. In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, oil, brown sugar, eggs and vanilla. Coarsely grate the beets using the large-holed side of a box grater.
Add the wet ingredients to the dry ingredients along with the grated beets and stir just until combined. If you like, stir in the chocolate chips.
Pour into a well-greased Bundt pan and bake for an hour, until the top is cracked and springy to the touch. Let cool for about 20 minutes before turning out onto a wire rack to cool. To make the cream cheese drizzle, whisk together the cream cheese, icing sugar and milk, adding a little extra milk or sugar as needed to achieve a pourable consistency. Drizzle over the cooled cake.