Cook1 hr 40 mins
The beets give a nice tint to the batter and add alot of moisture to this cake. I got this recipe from "Best recipies from Timelife Books" This cake bakes up HUGE so don't worry if the top springs up alot. The top forms a crust and dosen't get ruined buy inverting to cool on a rack. I did have to pull off a couple of the edge pieces so I could get my knife around the pan to finally flip it. This is a REALLY filling cake so verry small pieces are reccomended. :)
- 4 (16 ounce) cans beets, drained
- 3 1⁄2 cups sifted flour
- 4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 6 eggs
- 2 1⁄2 cups granulated sugar
- 1⁄2 cup firmly packed dark brown sugar
- 1 1⁄2 cups vegetable oil
- 5 ounces unsweetened baking chocolate, melted and cooled
- 1 1⁄4 teaspoons vanilla extract
- 6 ounces semisweet baking chocolate
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- ground cinnamon
- Preheat the oven to 350*F.
- Grease and flour a 10-inch bundt pan or angel food cake pan.
- Puree' the beets, a small batch at a time, in food processor or blender.
- Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
- In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
- Gradually beat in both the sugars and the oil.
- Using a rubber spatula, fold the beet puree' into the egg mixture.
- Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
- Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
- Pour the batter into the prepared pan.
- Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
- Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
- Chocolate Glaze:.
- Melt the semisweet chocolate in the top of a double boiler over simmering water.
- Stir in the butter and corn syrup, then gradually mix in the cream.
- Continue stirring over simmering water for about one minute or until the mixture is well blended.
- Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
- Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
- Invert the pan and tap it gently until the cake is released and falls free from the pan.
- Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
- Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
- Chill the cake until the glaze is set-about 20 to 30 minutes.
I, too, got this from a TimeLife book years ago and this has remained a true favorite ever since. It's one of the moistest, most chocolately cakes you can imagine. Don't let the beets put you off - they really just add color and moistness. If you like chocolate cake, you will LOVE this one!