04 December 2015
Red Beet & Olive Oil Chocolate Cake
This cake is perfect for the fall and winter months, when you may be craving something rich yet not too heavy. It isn’t overly sweet, and the beets and olive oil lend an earthy – though subtle – flavor to the mix. The cake is a beautiful dark red and extremely moist. Use it as a natural and delicious substitute for your typical red velvet recipe!
Serves 8 to 12
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup olive oil
- 1 1/2 cups cooked and pureed fresh red beets
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- Sifted powdered sugar for sprinkling
- Preheat the oven to 350°F. Butter a 9 by 13-inch cake pan and set aside.
- Mix together the flour, salt, and baking soda and set aside. Combine the sugar, eggs, and oil in a large bowl. Stir vigorously (those who use electric mixers can use one here on medium speed for 2 minutes). Beat in the beets, melted chocolate, and vanilla.
- Gradually add the dry ingredients to the beet mixture, beating well after each addition. Pour into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan. Cover and let stand overnight to improve the flavor. Sprinkle with powdered sugar (sometimes I like to make a cut-out of a shape, such as a leaf or Christmas tree, and lay it down on the cake before dusting it with powdered sugar. Just be sure to lift it directly up when you remove it so you don’t dump sugar onto the image).
- Let the cake cool completely and store in a sealed container or cake safe. This cake will stay fresh for 3 to 4 days.
This recipe is adapted from The Amish Cook’s Baking Book by Lovina Eicher with Kevin Williams and published by Andrews McMeel, 2009.