BEET CHOCOLATE CAKE

BEET CHOCOLATE CAKE image

Yield 12

Number Of Ingredients 14

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1/3 cup (80 mL) whole pecans or almonds
One 15-oz (425g) can sliced beets (not pickled), drained, reserving
1/2 cup (125 mL) juice (or you can use 2 cups (500 mL) sliced, cooked beets purÃ©ed with 3/4 cup (180 mL) water)
1 1/2 cups (375 mL) sugar
3 large eggs
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (180 mL) cocoa
1 1/2 tsp (7.5 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (80 mL) semi-sweet chocolate chips
For glaze:
1/2 cup (125 mL) good-quality semi-sweet chocolate chips
2 tbsp (30 mL) milk

Steps:

1. Preheat the oven to 350 F (175 C). Prepare a Bundt pan or two 8-by-4-by-2-inch (20-by-10by-5-cm) loaf pans with butter or trans-fat-free margarine. 2. Toast nuts first by placing them on a baking sheet, and place in the preheated oven for 5 to 7 minutes. PurÃ©e beets with reserved juice in a blender and transfer to a large bowl. Stir in sugar, eggs and vanilla extract. 3. In a separate bowl or measuring cup, combine the flour, cocoa, baking soda and salt. Add the dry mixture to the beet batter and mix well. Stir in chocolate chips. 4. Pour the batter into the loaf pans or Bundt tin. Bake for 30 to 35 minutes. Test by touching the top of the loaf â if the cake springs back and thereâs no indentation, itâs done. Run a table knife around the edges of the pan and turn out onto a rack to cool. 5. To make chocolate glaze: In a small measuring cup, combine the chocolate chips and milk. Microwave on high for about 20-30 seconds. Remove from microwave and stir well to combine. You may need to add a little more milk for a thinner consistency. Working while the glaze is still warm, use a small spoon to drizzle the glaze over the cake (the cake should be completely cooled). Allow the glaze to run over and down the sides. 6. Decorate the cake with pecans or almonds while the glaze is still warm so the nuts will stick