It was my husband’s birthday this week, so I flew to St John’s. A recent tweet by Journey Kitchen introduced me to this video by Matt and Julie from Tiger in a Jar. Arvind’s birthday was the perfect excuse to try this recipe.
The recipe calls for 2 cups of pureed boiled beets. At first I wasn’t sure how many beets to boil, so I boiled 6 medium sized beets. I blended 2 beets at a time and kept adding the puree to a measuring cup. After 2 full cups of puree, I was still left with 1 beet. With some lime juice and salt that beet made for a tasty side to our lunch.
How did the cake turn out? It was the moistest cake I have ever baked. You’ll have to try it for yourself to believe me.
Chocolate Beet Cake
adapted from Tiger in a Jar
2 cups of pureed boiled beets
1 cup unsalted butter
1 1/2 cups packed dark brown sugar
112 grams of semisweet baking chocolate
1 tsp vanilla extract
2 cups of all-purpose flour
2 tsp baking soda
1/4 tsp salt
1/4 tsp sugar
A night before, leave the butter out to soften.
Pre-heat the oven to 375ºF. Set aside a couple of tablespoons of butter; whip the rest of the butter with brown sugar and regular sugar in a large bowl. Whip the eggs in a separate bowl. Using a double boiler, melt the rest of the butter with the chocolate. Add the chocolate mixture, pureed beets, dry ingredients and vanilla to the butter mixture. Mix until everything combines. Butter a 9″ cake pan and pour the batter into it. Bake for about 40 – 50 minutes.
My verdict: Sexy chocolate with healthy beets, what better way to have a guilt free celebration.