For Thanksgiving I made a chocolate beet cake with cream cheese frosting. I put it in a bundt cake pan, which made it look fancy and festive. Sure I could have baked it in a sheet pan, but this extra effort was not difficult. The recipe, with my modifications, is from Boistfort Valley Farms, which is one of the many farms at the Olympia Farmer’s Market (700 Capitol Way N, Olympia). I did not procure my beets from Boistfort because I was lucky enough to receive some from Farmer Don, my loving father, who stealthily drops of produce bags in the wee hours whilst I slumber.
The Farmer’s Market is open December 22nd – the 24th if you need to pick something up for your neighbor, your difficult to shop for dad or a colleague who unexpectedly left a gift on your chair.
Chocolate Beet Cake with Cream Cheese Frosting
1 T vanilla
1 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt (or less)
1 1/2 cups cooked, peeled, and puréed beets
3 oz. unsweetened chocolate
1 1/2 cups sugar
1 cup oil (I like safflower)
Boil quartered red beets in water. Drain and cool. Carefully use an immersion blender to puree them. You might use a very high sided pot or fashion some kind of beet projectile skirt out of a paper plate for your immersion blender so you don’t have beet meat plastered on the walls or your favorite apron. Set thoroughly mashed beets aside.Preheat oven to 350°F. Melt chocolate in a double boiler; remove from heat and cool slightly. Or, you can do this in one minute rounds in the microwave. Be forewarned that the bowl and the chocolate will get really hot. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9×13″ cake pan and bake for about 35 minutes. Cool and frost as desired. I garnished mine with beet chips, but while they looked lovely, they wilted. If you choose to decorate the cake as I did, I recommend adding the beet chips right before service.
Cream Cheese Frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract