Saturday, February 9, 2013

Bloody Beet Chocolate Cake. Happy Valentine's Day Lovers!

This one is for all you lovebirds! Fear not, I have the perfect answer to all your Valentine's Day gift giving worries. Don't to the cupcake bakery at the last minute to scrounge up the last 3 dried out cupcakes they have left. Don't order expensive artisan truffles (although they are quite delicious and will score you some major points in the sack!) and panic about them being delivered in time for Valentine's Day and definitely DON'T be sending your beau a freakish looking, squishy teddy bear at her workplace. They have to show their face at the office again the next day, don't ruin it for em!

Instead, go to the grocery store and buy a bunch of Beets. Yes. I said Beets. That's the star ingredient in this moist, fudgey awesomely chocolatey Chocolate Cake. And NO, it does not taste like Beets. It tastes like the most intense Chocolate Cake you have ever eaten or fed anyone! And your lover will love you for making it for them, not only because its delicious or because you were 'so sweet to bake me something', but also because this beauty will be easy on the calorie counter as well!. No eggs or butter in this one!

I added coffee and cinnamon to my cake and also a healthy fistful of rainbow sprinkles. Gotta Gay-up a treat for my girl!

Here's how you do it. You can send me fan mail, roses and/or those expensive artisan truffles, to thank me. Teddy Bears will be turned away at the door. Now go forth and bake and get ready to reap the benefits in private :)

Oh, and don't forget to get her flowers :)

2 beets (boiled and peeled)
1 cup soy milk OR Vanilla Yogurt

3/4 cup granulated sugar
¼ cup vegetable oil
2 tsp pure vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder

1 tsp baking soda
½ tsp baking powder
2 tbsp instant coffee powder
¼ tsp Cinnamon
pinch salt
¼ cup Rainbow sprinkles (optional)

How to
- Preheat oven to 375°F
- Puree beets in a blender by adding a little bit of water. Measure 1/2 of this puree and set aside for the cake.
- I used a silicon cake pan, you can use which pan you have handy, make sure you grease and line it well. You can even make cupcakes with this batter!
- In a large bowl, whisk together soy milk (or vanilla yogurt), sugar, oil, vanilla extract, beet puree.
- In the bowl of your stand mixer (or a separate bowl) add the flour, cocoa powder, baking soda, baking powder, instant coffee powder, cinnamon and salt and mix well.
- Next add the wet ingredients and mix until a smooth batter is achieved.
- Pour batter into your prepared baking device and bake for 20 to 25 minutes, or until it passes the cake tester.
- Cool completely. Once cooled you can serve it as it, with a dusting of coffee/cocoa powder or with a scoop of vanilla ice cream!

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