FUDGY CHOCOLATE BEET CAKE

Fudgy Chocolate Beet Cake image

Provided by Martha Stewart

Time 4h

Yield Makes one 9-inch cake

Number Of Ingredients 13

4 medium beets (1 1/2 pounds), trimmed, peeled, and cut into 2-inch chunks
1/4 cup safflower oil, plus more for pan
1 cup spelt flour, such as Bob's Red Mill
1 cup unbleached all-purpose flour
1 1/2 cups natural cane sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup warm water
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

Cake: Place beets in a steamer basket set in a saucepan containing 2 inches of simmering water. Cover and steam until tender when pierced with a sharp knife, about 25 minutes. Let cool slightly, then puree in a food processor until smooth.
Preheat oven to 350 degrees. Brush a 9-inch square or round cake pan with oil. Line bottom with parchment; brush parchment. In a large bowl, whisk together both flours, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use, refrigerated in an airtight container up to 3 days). Pour batter into prepared pan.
Bake, rotating pan halfway through, until cake is set and a tester inserted in center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Invert cake onto rack; let cool completely.
Chocolate-Ganache Frosting: Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour cream over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until thickened and spreadable, about 1 hour. Use immediately.
Place cake on a cake plate and spread evenly with frosting. Cake can be stored, covered, at room temperature up to 2 days.