This recipe is contributed by one of our talented guest Whole Foods Baking Instructors, Ellexis Boyle.
Okay, it was just Easter so something chocolate is entirely appropriate. This chocolate beet cake is based on a true Devil’s food cake, which should be made with butter, not oil. It has a fine tender crumb and heaps of flavour. I like to use it for ‘celebration’ type cakes such as birthdays. It is whimsical as a bundt cake but you can certainly bake this in 2 by 9″ cake pans to make a sandwich cake (with ganache or another filling), or alternatively, portion it into cupcake moulds (just adjust the baking time…i.e less for cupcakes). The beets should be cooked prior to grating and you can cook them either by roasting or boiling (make sure they are fully cooled before you handle them). As a garnish, I like to dehydrate grated raw (or cooked will work) beets on the lowest temperature of my oven. They are ready when they are sweet and crispy! If you are making cupcakes, and want to use dehydrated beets, cut them into thin coins. They’ll look rad atop the velvety chocolate glaze described below!
2/3 cup grated, raw beets (Grate a full cup if you want garnish and dehydrate the extra 1/3 cup in a slow oven until crispy)
1/2 cup cocoa powder
2 cups spelt flour (whole, or even better- sprouted)
1 tsp baking powder
1 tsp baking soda (aluminum-free)
1/8 tsp good salt (a fat pinch)
140g unsalted organic butter, room temp. or ‘soft’
1 cup raw cane sugar (or palm, coconut or date sugar)
3 large eggs (organic, free-range)
1 tsp vanilla
1 cup dairy or non-dairy milk, room temp.
1. Preheat oven to 350F and prepare your pans. (baking paper in bottom and or butter and flour mould)
2. Sift together the dry ingredients and set aside.
3. In an electrc mixer, beat the butter and sugar until light and creamy. About 8 minutes. Slowly add the eggs one by one and vanilla. If you mixture splits the ingredients were either too cold or added to quickly. You can fix this with a bit more beating or by tossing in a tablespoon of your dry ingredients.
4. Turn your mixer to low and add 1/3 of the dry ingredients. Allow to just mix in and then add half the cold milk. Repeat until all flour and milk are added (should end with the flour). Be sure to scrape down the sides of the bowl with a spatula to ensure everything is properly mixed. Add in the beats last and mix gently until evenly distributed.
5. Transfer the batter to your mould and gently smooth the top. Bake for 45 mins or until a toothpick inserted into the middle of the cake comes out clean (no wet stuff!).
6. Allow to cool fully (several hours) before icing or eating.
To serve, either simply dust with icing sugar or you can smother with the following-
100g good dark chocolate
100g unsalted butter
1 tsp honey (optional)
Gently heat the butter and honey (if using) together in a small saucepan over low heat. Once melted add the chopped chocolate and whisk gently to melt and emulsify. It should look homogenous. Allow to cool until the glaze has thickened but is just pourable. Pour evenly over the top of the bunt and allow to spill down the sides. Top with a crown of dehydrated beets (if using) or chocolate curls, spinkles! etc etc.