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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The April 2002
Recipe of the Month
Chocolate Beet Root Cake
This recipe is from Jan O'Callaghan, of Moranbah, Queensland, Australia. It makes a large, moist, very chocolatey cake that is a terrific choice to take along for meetings, picnics, or just to have in the house for the kids. The cake keeps well, but it tastes so delicious, it won't last long enough to test the longevity theory!!!
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Ingredients
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Cake:
- 2 1/2 sticks (10 ounces) or 350 grams of unsalted butter
- 2 1/2 cups or 440 grams of organic (also called natural, or raw) sugar, NOT regular white sugar. (In a pinch, and if you cannot locate the sugar at the grocery or health food store, you may wish to substitute 2 cups of regular sugar and add 1/2 cup of packed brown sugar. Mix well. This substitution will not be quite the same as natural sugar, but it will suffice for the flavor needed for this cake. -Ed)
- 4 eggs
- 2 1/2 cups or 375 grams of flour
- 2/3 cups or 50 grams of good-quality cocoa powder
- 2 teaspoons of baking soda
- 2 cups (16 ounces) of cooked, mashed, beet root. (You can very easily substitute canned beets, two 8 ounce cans, for example, cooked well in their juice until very tender, cooled a bit, and pureed in your blender. It's very pink!!! -Ed)
Optional Chocolate Cream Cheese Icing for the cake:
- 4 ounces or 125 grams of cream cheese
- 1 stick (4 ounces) or 125 grams of butter
- 2 cups or 300 grams of confectioners (powdered) sugar
- 2/3 cup or 50 grams of good-quality cocoa powder
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Directions
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Cake
- Preheat the oven to 350 degrees f. or 180 degrees c.
- Have some large bowls ready, as you will need to begin the recipe by keeping the ingredients separated; then you will combine them in a large bowl.
- Cream the butter and sugar together until well blended. Add the eggs, one at a time, beating well after each addition. Add the mashed or pureed beets, and mix well.
- Sift the flour, cocoa, and baking soda together until well mixed. Mix these dry ingredients into the wet. You will need a large bowl. Combine well, beat until smooth.
- Pour the batter into a greased 9" (or 20 centimeter) spring-form cake pan. You may also use a bundt-style pan or a large loaf pan.
- Bake for 50-60 minutes at 350 f (or 180 c). Test with a wooden skewer or toothpick to see if done. Depending on the beets, it may be a very moist batter, so you may need to increase the baking time slightly.
- Cool.
Optional Chocolate Cream Cheese Icing for the cake:
- Mix all the ingredients together, beat until smooth and creamy.
- Liberally cover top and sides of cake.
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Enjoy!
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