Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup pureed beets (about 2 medium-sized beets)
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, until just combined.
5. Fold in the pureed beets and chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 270mg
Carbohydrates: 43g
Fiber: 3g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- If you don't have buttermilk, you can substitute it with 1/2 cup of milk mixed with 1/2 tablespoon of white vinegar or lemon juice.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for some crunch.
- Top the cake with a cream cheese frosting or a chocolate ganache.
Tips and tricks:
- Make sure to puree the beets until they are completely smooth to avoid any chunks in the cake.
- You can roast the beets in the oven before pureeing them for a deeper flavor.
- Use room temperature ingredients for better mixing and a smoother batter.
- Don't overmix the batter to avoid a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder before serving. You can also decorate it with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, powdered sugar, cocoa powder.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check it earlier next time.
- If the cake is too dense, you may have overmixed the batter. Mix it until just combined next time.
Food safety advice:
Make sure to wash and peel the beets before pureeing them. Store the cake in an airtight container to prevent contamination.
Food history:
Chocolate beet cake is a modern twist on the classic chocolate cake. Beets have been used in baking for centuries, but they have recently gained popularity as a healthy and flavorful addition to desserts.
Flavor profiles:
The cake has a rich chocolate flavor with a hint of earthiness from the beets.
Serving suggestions:
Serve the cake as a dessert or a snack.
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Taste: Rich, Moist, Chocolatey, Sweet, Earthy