A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by Editors of Martha Stewart Living
Author:Editors of Martha Stewart Living
Language: eng
Format: azw3
ISBN: 9780307954718
Publisher: Potter/TenSpeed/Harmony
Published: 2017-03-28T04:00:00+00:00
Chocolate Beet Cake
You won’t taste the pureed beets, but they make this cake extra moist and fudgy, even with the addition of whole-grain spelt flour. The beets also play up the cake’s full-bodied, not-too-sweet flavor. MAKES ONE 9-INCH CAKE
* * *
4medium (1½ pounds) beets, trimmed, peeled, and cut into 2-inch chunks
¼cup safflower oil, plus more for pan
1cup spelt flour
1cup all-purpose flour
1½cups natural cane sugar
½cup unsweetened Dutch-process cocoa powder
1½teaspoons baking soda
¾teaspoon coarse salt
2large eggs, room temperature
¾cup warm water
1teaspoon vanilla extract
Chocolate Ganache Frosting
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