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A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by Editors of Martha Stewart Living

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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