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Chocolate Beet Cake
This recipe is from Farmer John’s Cookbook and is a great dairy-free dessert.
- 4 oz unsweetened chocolate
- 1 cup organic canola or safflower oil
- 3 eggs
- 1 ¾ cup sugar
- 2 cups pureed cooked beets ( about 3 medium)
- 1 tbsp vanilla extract
- 1 ½ cups all purpose flour
- ½ cup whole wheat pastry flour
- 2 tsp baking soda
- ¼ tsp salt
- powdered sugar for dusting
Preheat oven to 375 degrees. Oil and dust with flour a 10 cup bundt pan (or 2 loaf pans).
Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer. Put the chocolate and ¼ cup of the oil in the top of the double boiler. Heat just until the chocolate melts; remove from heat and stir until well combined.
Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy.
Slowly beat in the remaining ¾ cup of oil, chocolate mixture, beets and vanilla.
Sift the all purpose flour and whole wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until flour is mixed in. Pour batter into the prepared pan.
Bake until toothpick inserted near the centre comes out clean—about 45 minutes for bundt pan or 25mins for 2 loaf pans.
Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
Carefully remove the cake from the pan and let cool on the rack. When completely cool, dust with powdered sugar.