Tuesday, April 13, 2010

You'll Be Surprised By This Chocolate Beet Cake

I love healthy eating, but I have to admit I have a big sweet tooth too. Here’s a great recipe for a chocolate beet cake that I found from a book called, Cook Yourself Thin. This is a fun, low calorie cake to make. Try bringing it to a party or potluck- it really surprises people when you tell them it is made with beets! And this recipe is even better if you’re like me, and you grow beets in your garden!

(Recipe and Photo http://www.mylifetime.com/shows/cook-yourself-thin/recipes/deep-dark-chocolate-cake)

Deep Dark Chocolate Cake:

For the Cake
1 1/2 cup self-rising flour
1/4 cup finely ground almonds
5 tablespoons cocoa powder
1 tsp. baking soda
1/4 tsp. salt
4 ounces beets, peeled and finely grated
4 ounces low-fat buttermilk
2 tablespoons strong black coffee
3 large eggs
3/4 sugar

For the Icing

1/2 cup dark chocolate, cut into small pieces
2 tablespoons strong black coffee
2 tablespoons honey/ agave

1. Preheat oven to 350

2. Grease an 8 inch springform baking pan (I just used regular cake pan)

3. In a small bowl, combine flour, cocoa powder, ground almonds, salt and baking soda, set aside.

4. Using a mixer at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by the dry ingredients. Add the buttermilk and coffee, beat until the batter is smooth.

5. Pour into cake pan, bake for 30 minutes or until done. (mine took longer)

6. Cool for 10 minutes in the pan, then unmold Cool on wire rack until cold.

7. For the icing, prepare a double boiler.

8. Combine all the icing ingredients and melt until the chocolate is smooth. Stir until the mixture thickens.

9. Pour the icing liberally over the top of the cake and let it drip down the sides.

Total Calories per serving: 222

You can also make different substitutions if you want an even lower calorie cake. For example, I used almond milk and yogurt instead of buttermilk. It turned out well! Or try using only Agave instead of sugar. Of course I also try to use all organic ingredients!

I’ve tried this cake a couple of times now, and the strength of the beet flavor has varied between cakes. One cake I made had absolutely no beet flavor or aftertaste, while another one had a subtle beet taste. Depending on your beet variety and how well you measure will determine the overall beet flavor. If you have picky eaters at home, be sure not to tell the kids that beets are a main ingredient. They'll be sure to say "YUCK!" I personally kind of enjoy a slight hint-o-beet! My husband loves it too!

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