This week I received yellow beets in my organic vegetable box. I was thrilled and thought about making a yellow beet soup, until I found a recipe for chocolate cake with yellow beets. And as I felt I needed to follow my Garfield quote in the blog header I promptly decided to make the cake instead. And as a matter of fact I still have 500 grams of yellow beets left, which I can use for something else (
soup, beets with chèvre, yellow beet cookies?).
I decided to decrease the sugar amount in the original recipe from 400 gram to 300 gram and I also omitted to pre-boil the beets before grating them as I didn’t want all vitamines to evaporate by first boiling and then baking them. To make the cake look prettier I put some walnuts on top of the chocolate glaze. My husband was confused when I served the cake, beets and chocolate? It is in fact a very good combination as the beets are sweet and make the cake moist, but the cake has a distinct beet flavour and if you don’t like carrot cakes you won’t like this one as the amount of vegetables is high. But if you like those kinds of cakes you’ll definitly like this one.
If you don’t have yellow beets you can substitute them with red ones. The differences (that I know about) are that the yellow ones are sweeter and that they don’t bleed when you slice them. And who doesn’t like the beautiful sunny yellow colour now during winter? The colour is so pretty that it makes you smile when grating the beets.
Grated yellow beets.
- Chocolate cake with yellow beets
(adapted from Ica-Kuriren)
300 g caster sugar
125 ml canola oil
1 tsp vanilla sugar
300 ml flour
1 tsp baking powder
1 pinch of salt
150 g dark chocolate
400 g yellow beets
Butter and bread crumbs for the pan
100 ml cream
100 g dark chocolate
Walnuts for decoration
Butter and bread the pan (~1.5 litre). Peel and grate the beets. Melt the chocolate in the microwave.
Beat the eggs and sugar with an electric beater until fluffy and white. Fold in oil, vanilla sugar, flour, baking powder and salt. Add melted chocolate and grated yellow beets.
Pour the batter into the pan. Bake in 175 degrees C for 40-60 minutes until a tooth pick comes out clean. On the otherhand you want the cake moist so don’t keep it in the oven too long.
Un-mold the cake and let it cool.
Bring the cream to boil, then add the chocolate. Stir until combined. Spread glaze over the top of the cake and let it stiffen in the fridge.