Like zucchini, many of us see an abundance of beets over the summer, and no family can live on borscht alone. We love boiling and then pureeing beets and tucking them into a cake for extra moistness, colour, and flavour. If you go for a non-chocolate cake the beets will turn it a nice pink flavour, but beets and chocolate go together so well, we couldn’t resist melting some chocolate chips for this bundt cake, which can easily be carted along on a picnic.
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Ingredients
- nonstick cooking spray
- 2/3 cups chocolate chips
- 1 cup butter
- 2 large beets, cooked and pureed to yield 2 cups (cook a few extra if you’re afraid you won’t have enough and save them for another use)
- 1-1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp cloves
- icing sugar for dusting
Instructions
- Preheat oven to 375 degrees F. Spray a 10 to 15 cup bundt pan with non-stick cooking spray. Melt the chocolate chips and 1/4 cup of the butter together in a small saucepan. Stir in the cooked beets.
- In a stand mixer or with electric beaters, cream the sugar with the remaining 3/4 cup butter until fluffy. Beat in the eggs one at a time, followed by the vanilla and the chocolate/beet mixture.
- Place the flour, baking soda, cinnamon, salt, and cloves in a large bowl and stir with a whisk. Slowly mix into the batter. Scrape the batter into the prepared cake pan and bake for 45-50 minutes or until a cake tester or toothpick comes out clean. Dust with icing sugar and serve.
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