Name: Chocolate Beet Cake with Beet-Vanilla Glaze
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Baking spray with flour -; All-purpose flour - 1 ¾ cups; Unsweetened cocoa powder - 1 cup; Baking soda - 2 teaspoons; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Eggs, separated, at room temperature - 4 large; Firmly packed brown sugar - 1 cup; White sugar - 1 cup; Unsalted butter, at room temperature - ½ cup; Vegetable oil - ¼ cup; Pureed cooked beets - 1 ¼ cups; Vanilla extract - 1 tablespoon; Buttermilk, at room temperature - 1 cup; Chocolate chips - 1 ½ cups; Powdered sugar - 1 cup; Heavy cream - 2 tablespoons; Pureed cooked beets - 2 teaspoons; Vanilla extract - 1 teaspoon; Salt - 1 pinch

Ingredients for - Chocolate Beet Cake with Beet-Vanilla Glaze

1. Baking spray with flour

2. All-purpose flour 1 ¾ cups

3. Unsweetened cocoa powder 1 cup

4. Baking soda 2 teaspoons

5. Baking powder 1 teaspoon

6. Salt ½ teaspoon

7. Eggs, separated, at room temperature 4 large

8. Firmly packed brown sugar 1 cup

9. White sugar 1 cup

10. Unsalted butter, at room temperature ½ cup

11. Vegetable oil ¼ cup

12. Pureed cooked beets 1 ¼ cups

13. Vanilla extract 1 tablespoon

14. Buttermilk, at room temperature 1 cup

15. Chocolate chips 1 ½ cups

16. Powdered sugar 1 cup

17. Heavy cream 2 tablespoons

18. Pureed cooked beets 2 teaspoons

19. Vanilla extract 1 teaspoon

20. Salt 1 pinch

How to cook deliciously - Chocolate Beet Cake with Beet-Vanilla Glaze

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 10 cup Bundt pan with a baking spray containing flour.

2 . Stage

Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.

3 . Stage

Separate eggs. Place egg whites into a bowl, and whip on high speed until stiff peaks form. Set aside.

4 . Stage

Cream together brown sugar, white sugar, butter, and oil in a large bowl with an electric mixer for 2 to 3 minutes. Add egg yolks and beat for another 3 minutes. Mix in beet puree and vanilla. Add in half of the sifted flour mixture, and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Fold in chocolate chips.

5 . Stage

Add 1/3 of whipped egg whites to the cake batter, and gently fold to combine. Add in remaining egg whites, and gently fold just until no streaks of egg white remain. Pour batter into the prepared pan and gently smooth top into an even layer.

6 . Stage

Bake in the preheated oven until top of cake springs back lightly when touched (or until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs), 50 to 55 minutes. Allow cake to cool in the pan for 20 minutes before gently running a knife around the edges of the cake to loosen. Invert cake onto a wire rack, and cool completely.

7 . Stage

To make the glaze combine powdered sugar, heavy cream, beet puree, vanilla extract, and salt in a bowl. Whisk until smooth. If glaze is too thick, add more heavy cream; if glaze is too thin, add more powdered sugar until desired consistency is reached. Drizzle glaze over cooled cake.