Print
Email
Add a photoServings: 1
Ingredients
- 3 ounce Unsweetened Chocolate -- Minced
- 1 can Julienne Beets -- (8 1/4 Ounce)
- 1 stk Unsalted Butter -- Softened
- 2 1/2 c. Light Brown Sugar
- 3 lrg Large eggs -- at room temperature
- 2 tsp Vanilla
- 2 c. Flour
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 c. Buttermilk
Directions
- Preheat oven to 350. Grease and flour 2 8-inch cake pans.
- Heat chocolate in double boiler over warm water. Set aside to cold slightly. Drain beet juice into small bowl. Chop beets into very small pcs (can do in food processor). Add in to beet juice and set aside.
- Beat butter, sugar, Large eggs, and vanilla till very fluffy - about 5 min.
- Beat in chocolate. Stir together flour, baking soda, and salt. Alternately beat flour in fourths and buttermilk in thirds into chocolate mix, beginning and ending with flour. Mix till incorporated, about 1 minute.
- Add in beets and juice and mix till blended.
- Pour batter into pans and bake 30-35 min. Don't overbake or possibly cakes will be dry. Cold on wire racks 10 min, then invert on racks. When cold, frost.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
