It’s rare that I see a recipe on a blog and do something more than pin it to my “Get in mah belleh!” board. But I saw this Chocolate Beet Cake with Beet Cream Cheese Frosting recipe yesterday on Joy the Baker’s blog and I needed to make it like rightthissecond.
Off to the store I went.
A few hours later…
Yes. I play with my food. Don’t you?
It was nice to make a cake for no reason.
No holiday, no birthday, no pressure, no schedule.
Just because.
The pink cake magically turns chocolate in the oven.
But the frosting… PINK! I love it! With cute little bitty beet bits!
This is what happens when you get impatient and slather on the icing before things have properly cooled.
I know better, I do.
But I couldn’t wait to get to the really good part…
NOM.
Joy’s recipe was super-easy to follow and the cake is even better than I imagined! The only thing I did differently was that I try to be efficient am lazy so I used the food processor to grate the beets. But seriously, you can’t taste them. At all. Maybe they add a little depth to the chocolate flavor…but you don’t know the beets are doing it. They’re ninja beets. =)
It was perfectly moist and even a little fudgy. I’m glad I used parchment paper because the sides stuck to the pan a bit. The 8″ pans were a little overfull for how much the cake rose so next time I’ll try 9″ pans. The frosting was not over-the-top sweet at 4.5 cups and the consistency was spot-on after a rest in the fridge.
It is a very happy cake.
I might have even had some for breakfast. Health food! Eggs, veggies, dairy. You know!
