Freedom Hall Chocolate Beet Cake

Freedom Hall Chocolate Beet Cake
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Freedom Hall Chocolate Beet Cake
Print Recipe
For the cake
For the glaze
  1. Wash and trim the beets to within an inch of each beet.
  2. Place the beets in a saucepan of cold water, and bring it to a boil over high heat. Reduce it to a simmer, and cook the beets until very tender when pierced with the tip of a knife; about 1 hour.
  3. Drain the beets and let them rest until they're cool enough to handle.
  4. Rub off the beets' peels.
  5. Cut the beets into large pieces and transfer them to the bowl of a food processor. Process until they're smooth, 5 minutes.
  6. Set aside 4 cups of this beet purée.
  7. In a large bowl, whisk together the flour, baking soda, salt, cloves, and cinnamon. Set it aside.
  8. In the top of a double boiler, or in a heat-proof bowl placed over one inch of simmering water, melt the chocolate. Let it cool.
  9. Heat the oven to 350°F.
  10. In an electric mixer fitted with a whisk attachment, beat the eggs and granulated sugar on medium-low speed until combined.
  11. Beat in the brown sugar until combined.
  12. Beat in the vegetable oil.
  13. On the low speed, gradually beat in the reserved beet purée.
  14. Add the dry ingredients, alternating with the melted chocolate.
  15. Add the vanilla; beat until combined.
  16. Pour the batter into a 12-cup tube pan.
  17. Bake until a cake tester inserted in the middle comes out clean, about 1 hour, 35 minutes.
  18. Transfer the pan to a cooling rack until cool. I
  19. Invert pan; remove cake.
  20. If necessary, trim the top of the cake to ensure that it will sit evenly on the plate.
  21. The cake will keep for 2 to 3 days at room temperature, wrapped in plastic wrap.
  1. When ready to serve, make the glaze:
  2. Melt the chocolate in the top of a double boiler placed over one inch of simmering water.
  3. Add the butter, corn syrup, and cream; stir until smooth.
  4. Stir in the salt, cinnamon, and vanilla.
  5. Pour the glaze over the cake; use a spatula if necessary to push glaze over the sides of the cake.
  6. Serve the cake at room temperature.
Recipe Notes

April 12, 2009

Made for Easter. Delicious and much loved. Looked beautiful.

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