SPICY CHOCOLATE BEET CAKE WITH CHOCOLATE GLAZE

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Spicy Chocolate Beet Cake With Chocolate Glaze image

The beets give a nice tint to the batter and add alot of moisture to this cake. I got this recipe from "Best recipies from Timelife Books" This cake bakes up HUGE so don't worry if the top springs up alot. The top forms a crust and dosen't get ruined buy inverting to cool on a rack. I did have to pull off a couple of the edge pieces so I could get my knife around the pan to finally flip it. This is a REALLY filling cake so verry small pieces are reccomended. :)

Provided by sweetcakes

Categories     Dessert

Time 2h5m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 19

4 (16 ounce) cans beets, drained
3 1/2 cups sifted flour
4 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
6 eggs
2 1/2 cups granulated sugar
1/2 cup firmly packed dark brown sugar
1 1/2 cups vegetable oil
5 ounces unsweetened baking chocolate, melted and cooled
1 1/4 teaspoons vanilla extract
6 ounces semisweet baking chocolate
1 tablespoon unsalted butter
1 tablespoon light corn syrup
3/4 cup heavy cream
salt
1/2 teaspoon vanilla extract
ground cinnamon

Steps:

  • Preheat the oven to 350*F.
  • Grease and flour a 10-inch bundt pan or angel food cake pan.
  • Puree' the beets, a small batch at a time, in food processor or blender.
  • Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
  • In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
  • Gradually beat in both the sugars and the oil.
  • Using a rubber spatula, fold the beet puree' into the egg mixture.
  • Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
  • Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
  • Pour the batter into the prepared pan.
  • Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
  • Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
  • Chocolate Glaze:.
  • Melt the semisweet chocolate in the top of a double boiler over simmering water.
  • Stir in the butter and corn syrup, then gradually mix in the cream.
  • Continue stirring over simmering water for about one minute or until the mixture is well blended.
  • Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
  • Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
  • Invert the pan and tap it gently until the cake is released and falls free from the pan.
  • Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
  • Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
  • Chill the cake until the glaze is set-about 20 to 30 minutes.

Nutrition Facts : Calories 434.3, Fat 23.7, SaturatedFat 7.4, Cholesterol 64.3, Sodium 342.3, Carbohydrate 54.1, Fiber 3.5, Sugar 35.6, Protein 6

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