October 30, 2010

Chocolate Honey Beet Cake (GF)

This is the year to conquer some of those harder to eat vegetables in our community supported agriculture (CSA) box.  And, by harder to eat, I mean those that I can't stand like swiss chard (will cover in another post) and beets.  The fennel still hasn't been conquered.  Now, it's probably not too kosher to cover up taste with chocolate but hey, it worked!  This cake is moist and yummy and I can't taste the beets.  Better than putting them in the compost.  Since we have a bit of honey around here I adapted it to use that in place of sugar (original recipe).  Andrew didn't think it was sweet enough.  I liked it.  A compromise would be frosting or a glaze instead of just the powered sugar.  

Chocolate Honey Beet Cake

3/4 c. butter, divided (or use melted coconut oil if you want it dairy-free)
1 c. honey (spray the measuring cup with a little non-stick, makes it a lot easier to pour out) (or 1 1/2 c brown sugar + 2 T water)
3 eggs
3 oz. baking chocolate (or 1/2 cocoa + 3 T butter/coconut oil)
5 medium beets (2 c. pureed)
1 T vanilla
2 c. gluten-free flour blend (mine was 3 c. white rice flour, 1.5 c. tapioca flour, 3/4 c. cornstarch, 1 1/2 tsp salt, 1 T xanthan gum)
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for dusting

To make beet puree, trim stems and roots off beets and quarter them.  Place in heavy sauce pan filled with water.  Bring to a boil and reduce to a simmer for 50 mins or until the beets are tender.  Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise.  Slide skins off and place beets in blender.  Process until a smooth puree forms.  Let cool slightly before using in cake.  

In a mixing bowl, mix 1/2 c. butter and honey (this is where you use 1/2 c coconut oil plus the brown sugar and water if you don't use the butter and/or don't have the honey). Add eggs one at a time, mixing well after each addition. Melt chocolate with remaining butter in the microwave on high in 20 second intervals, stirring each time until smooth. (Or use the melted butter/coconut oil and cocoa powder here).  Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture.  

Combine flour, baking soda , salt, cinnamon and nutmeg; add to the above mixture and mix well. Pour into a greased and floured bundt pan. Bake at 350 degrees F for 50-60 minutes  or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely and dust with confectioners’ sugar.

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