Monday, February 11, 2019

Chocolate Beet Bundt Cake with Pink Glaze

I made this for my daughter's third birthday party. She requested chocolate cake ("chocolate is my favorite"). I thought she would get a kick out of the pink frosting, which comes naturally from adding a little beet to the frosting. The beets inside the cake make it moist, medium-dense and not-too-sweet, so pile on that sugary pink glaze.

Chocolate Beet Bundt Cake with Pink Glaze

2-3 beets, roasted and pureed
3 oz melted semi-sweet chocolate chips
½ cup butter
½ cup milk
3 eggs
⅓ c honey
3/4 c sugar
½ cup unsweetened cocoa powder
2 ¼ cup all purpose flour
2 tsp baking soda

1 tsp baking powder

1 1/2 cups powdered sugar
1 tbsp beet puree
few tbsp beet liquid

Ahead of time, roast beets: Coat beets lightly in olive oil, place in a foil wrapped packet in oven at 450 degrees Fahrenheit for about an hour until fork tender. Let cool, remove peel and roughly chop. Soak the beets in water for an hour, drain and reserve the pink-dyed liquid for the glaze. Puree beets in a food processor. Reserve a tbsp of the puree for the glaze.

Bake cake: Preheat oven to 350 degrees. Grease a bundt pan and coat with cocoa powder. Using a double boiler (or a metal bowl sitting on top of a saucepan with a little boiling water on the stove), melt the butter and chocolate chips. Add the beet puree, eggs, honey, milk, sugar, cocoa powder and stir to combine. Add the milk as the last wet ingredient. Dump in the flour, baking soda and baking powder and stir to combine. Bake at 350 degrees for 45 minutes.

Make glaze: Use a fork to whisk together powdered sugar, beet puree and a tablespoon of beet liquid at a time until it reaches your desired consistency. Drizzle over bundt cake.

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