Despite what must seem like a strange ingredient to put in a cake, this recipe produces a result that is rich and moist and would please the most ardent chocolate lover. Both chocolate and beets have wonderful health benefits.
 
Chocolate contains flavanoids which are powerful antioxidants and also a good source of magnesium.

Beets are a great source of both types of fibre and contain powerful phyto-chemicals that can help protect against heart disease, birth defects and cancer; especially colon cancer. Beets are particularly rich in folic acid, calcium and iron.



1 2/3 cups sucanat

1 cup butter or 1 cup coconut oil

1 ½ medium beets

½ cup beet juice (water from steamer)

3 eggs

3 oz unsweetened chocolate

2 cups whole spelt flour

1 ½ tsp baking soda

1 tsp sea salt

1 tsp pure vanilla

 

Steam the beets until soft. Puree the beets in a food processor with a ½ cup of the water in the steamer. At the same time, melt chocolate in a double boiler on low to medium heat. Cream butter and sugar together using a mixer. Add vanilla, melted chocolate and pureed beets. Mix until smooth and add the eggs. Mix the flour, baking soda and sucanat together and add to the beet mixture. Beat until smooth. Grease and flour a bundt pan. Pour the cake batter into the pan. Bake at 325 degrees for 40-45 minutes. Remove from oven and wait 5 minutes. Gently loosen the cake from the sides and the middle of the pan with a small palette knife. Place a  plate or wire rack on top of the cake. Grab the rack or plate and the edge of the bundt pan and flip upside down onto the plate or rack. Remove the cake pan. Let the cake cool.

 

Option 1: For an intense chocolate experience, add 1 cup of semi-sweet chocolate chips. 

 

Option 2: Add a half cup of chocolate chips and ¾ cup chopped pecans to give the cake a nice nutty texture.

 

This cake can easily make a two layer 9 inch round cake or 12- 18 cupcakes.

Baking time for these is 20-25 minutes.

 

 

Glaze:


½ cup whipping cream  or 2/3 coconut milk

3 ½  oz 70% Chocolate*

2 tbl butter or 2 tbl coconut oil

 

*Refers to the percentage of cocoa solids or cocoa liquor in the chocolate

 

Chop chocolate and place in a bowl Put cream/coconut milk and the butter/coconut oil into a saucepan and bring to a boil. Be careful to not let it boil over. Pour liquid onto the chocolate. Let it sit for a few minutes so the chocolate can melt. Mix with a whisk.

 

To serve:

Option 1: Cut cake in slices and pour warm glaze over. Serve with fresh fruit such as raspberries or strawberries.

 

Option 2: Freeze cake and pour glaze over entire cake with the glaze. Place on a plate and serve with fresh fruit.