Thursday, November 3, 2011

Chocolate Beet Cake

I saw this recipe in last week's Ottawa Citizen and figured I'd give it a try.


Richard gladly dug up the remnants of the beets from his garden. I chose the largest ones because I thought they'd be easier to peel


Well, they weren't that easy to peel! Thankfully, I only needed 2 cups or about 2 large beets.


The food processor did all the work grating them. Lots of noise and banging around but it worked.


As per the directions, in one bowl I mixed together the dry ingredients featuring spices like ginger and cinnamon.


And whipped up the wet ingredients like eggs, oil and vanilla with brown and white sugar.


Then I added the beet mixture alternating with milk.


Ooh wee! Is that ever a red batter.


And here it is. Still looks pretty red, eh?


But sadly once baked, it seemed to lose a lot of that gorgeous red colour. Wonder what the heck happened to it?

5 comments:

  1. The colour is the weirdest thing. I would have expected it to stay, maybe like a red velvet cake? Did it taste good?

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  2. Nat, I wasn't that crazy about the taste of it. Lots of work and not much to write home about...

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  3. You just answered my question:
    I wonder how it tasted?
    Pickled.... that's how beets are at their best!...or in a salad julienned. Yum.

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  4. Maybe the taste disappeared with the colour.

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  5. Hmm, I can imagine! The recipe looked okay but the result was not what I expected!

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