This last Friday we ate out. I know I know, what’s the big deal right? Well, if you’ve been reading my blog you know how I love having family dinners on Friday evening. I always cook and bake and set a nice table. But this Friday we took a turn on our way home; and although it was only to take a picture of the magnificent view, we ended up in a nice Chinese restaurant.
So when we got back home, it was only 6:30 and the evening was still young, and since I just love spending time in the kitchen and had this cake idea cooking up in my thoughts for a few days now, I just had to act.
I had 1 beet in the fridge. It wasn’t enough for salad but apparently it was enough for cake!
I’m not so sure about the benefits of having beet in a cake but I’m pretty sure it gives the cake some moisture and an added nutritional value. I also made the cake from spelt flour so my husband can enjoy it too. Spelt flour requires less liquid because it’s fluffy and light as it is and as such it absorbs much less than all purpose flour, so adding the beet only made it better.
This cake is not too sweet, and so to add a bit more chocolate flavor I covered it with chocolate ganache.
The kids were excited to see the cake on the counter and when I told them it is made of beets Bar was really happy and excitingly told Shai that the cake is going to make their pee purple…well, it didn’t; but it was really good, and soft and moist and now its new status is ‘Gone’.
- 1 Medium Beet – Cooked and peeled
- 1 Tbsp Yogurt
- 4 Tbsp Vegetable Oil
- 1 ½ Cups Spelt Flour
- ½ Cup White Sugar
- ¼ Cup Brown Sugar
- ⅓ Cup Unsweetened Cocoa Powder
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 2 Eggs
- ¼ Cup Milk
- 130gr Semi-Sweet Chocolate Chips
- ½ Cup Heavy Cream
- Preheat oven to 375F (180C)
- Prepare loaf pan covered with parchment paper
- Place the beet, the yogurt and the oil in a food processor and grind until you get a nice smooth paste.
- Place the rest of the ingredients in a mixing bowl, add the beet mix in and mix well until fully combined.
- Pour the mix into the prepared loaf pan and bake for 35-40 minutes or until you test with a toothpick and it comes out clean (with no wet mix on it).
- Starts preparing the ganache halfway through the baking process
- Place the chocolate chips and the heavy cream in a small saucepan and heat over medium-low temperature while stirring consistently
- Remove from heat and set aside when you get a smooth cream like chocolate mix
- Pour the ganache on the cake when it’s ready
- The longer you let the ganache cool the less liquid it will be (which can allow you to spread it on the cake as oppose to pouring it on it)
