Gogol Bordello

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Tuesday, July 26, 2011

Undercover beet choco cake


"The beet is the most intense of vegetables. The radish admittedly is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."

Tom Robbins, Jitterbug Perfume.

Everythings better with chocolate cake or in this case beeter (ha ha, couldn't resist). Our mostest awesome local Farm, Kirsop, sends home these great newsletters with our stupendous, spledorific boxes of lovely delicious veggies. This week happened to have a simple recipe for chocolate beet cake thus helping me to sneak a big ole bunch of veggies right into the kids gobs completely undetected.

The recipe is as follows:
1 1/2 cups cooked, peeled and pureed beets.
3 eggs
1 cup flour (this recipe is not gluten free)
1 cup oil
1 3/4 cup flour
1/4 tsp salt
3 oz unsweetened chocolate
1 1/2 cup sugar
1 tsp Vanilla
1 1/2 baking soda

Melt chocolate in a double boiler. Lightly beat eggs and incorporate all wet ingredients.
In a separate bowl sift together the dry ingredients.
Combine and beat till blended.
Pour into greased 9 x 13 inch cake pan (I used a bundt pan) and bake at 350 for approx 30 minutes or till a tooth pick inserted comes out clean.

It makes a gorgeous deep red velvety chocolate cake. I modified it however to include an additional ounce of chocolate, less oil, Semi-sweet instead of unsweetened and half sugar half splenda. It turned out wonderfully. Yes, you can detect the beets but the earthiness lends well to the chocolate.

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