Caitlin’s Chocolate Beet Cake from the Blue Rock Farm

In my last post I waxed poetic about the Blue Rock Farm in Willow Street.  Now, Caitlin Brady sends me this recipe for a sweet and tasty chocolate cake made with chocolate and beets.  It’s incredibly rich, and you may never go back to “normal” chocolate cake again.

Caitlin’s Chocolate Beet Cake with Beet Cream Cheese Frosting
Makes one 8 or 9-inch 2 layer cake

Ingredients:Image
For the Cake:
2 medium beets, unpeeled and trimmed of their greens
1 teaspoon vegetable oil
6 ounces (3/4 cup) unsalted butter, softened, plus more for the pans
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for dusting the pans
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk

For the Frosting:
1 cup (2 sticks) unsalted butter, softened
8 ounces (1 brick) cream cheese, softened
4 to 5 cups powdered sugar, sifted

2 tablespoons finely grated beets, mashed with a fork
1 teaspoon pure vanilla extract
1-2 teaspoons milk, depending on desired consistency
1/2 teaspoon fresh lemon juice
pinch of salt

Preparation:

Place a rack in the center of the oven.  Preheat oven to 350 degrees F.  Wash beets under running water, and trim their leaves. Place clean beets in a piece of foil and drizzle with just a bit of vegetable oil.  Seal foil and place on a baking sheet in the oven.  Roast until beets are tender when pierced with a knife, about 1 hour.  Remove the beets from the oven and allow to cool completely.

Using a box grater, grate the peeled beets on the finest grating plane.  Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting.  Set aside.  Use butter to grease two 8 or 9-inch round baking pans.   Add a dusting of flour to coat the pan.  Set pans aside while you prepare the cake.

In the bowl of an electric stand mixer, cream together butter and sugars.  Beat on medium speed until pale and fluffy, about 3 to 5 minutes.  Beat in eggs, one at a time, for one minute after each addition.   Stop the mixer and scrape down the sides of the bowl as necessary.  Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.  In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter and egg mixture.  Beating on low  speed , slowly add the buttermilk.  Once just incorporated, add the other half of the dry ingredients.  Beat on medium speed until milk and dry ingredients are just incorporated.  Try not to overmix the batter.  Bowl can be removed from the mixer.  and mixture folded with a spatula to finish incorporating ingredients.  Cake batter will be on the thick side… not pourable.

Divide the batter between the two prepared cake pans.  Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan).  Cake is done when a skewer inserted in the center comes out clean.  Remove cakes from the oven and allow to rest for 10 minutes.  Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.

To make the frosting:
In the bowl of an electric stand mixer, beat cream cheese for 30 seconds, until smooth.  Add the butter and beat for another 30 seconds, until well combined.   Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.

To assemble the cake, place one layer of cake on a cake stand or cake plate.  Top with a generous amount of pink frosting.  Spread evenly.  Place the other cake on top of the frosting.  Top with frosting.  Work frosting onto the sides of the cake.   Refrigerate for an hour before serving.

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About Lancaster Food Style

Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on April 15, 2013, in Baking, Desserts, Musings, Recommendations and tagged . Bookmark the permalink. Leave a comment.

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