Ingredients: |
Ingredients: 3 squares (3 ounces) unsweetened chocolate, chopped
1 can (8 1/4 ounces) julienne beets
1/4 pound (1 stick) unsalted butter, room temperature
2 cups golden brown sugar, firmly packed
3 large eggs, room temperature
2 tsp vanilla
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
Fudge Frosting:
2 cups whipping cream
1 pound semi-sweet chocolate, chopped
2 tsp vanilla
Baking pan: two 9 inch round cake pans
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Directions: |
Directions:Cake: Preheat oven to 350 degrees. Grease bottom and sides of pans. Melt chocolate in double boiler over hot water, set aside to cool slightly. Drain beet juices into small bowl. Place beets on cutting board and chop into very small pieces, add to beet juice and set aside.
In large bowl of electric mixer at high speed, beat butter, sugar, eggs and vanilla for 5 minutes or until very fluffy, scraping sides of bowl occasionally. Reduce speed to low and beat in chocolate.
In a medium bowl, stir together flour, soda and salt. Alternately beat in flour in fourths and buttermilk in thirds, beginning and ending with the flour. Mix until incorporated, about one minute. Add beets and mix on medium speed until blended, about one minute. The batter will be thin and you will see pieces of beets. Divide the batter between the two pans. Bake in center of oven for 30-35 min. or until toothpick comes out clean and cake springs back when lightly pressed with fingertips. Do not overbake or cake will be dry. Cool in pans for 10 min. and then invert onto cooling racks. Cake layers may be wrapped in foil and kept at room temp overnight or they may be frozen. Bring to room temp. before frosting.
FROSTING: Make frosting by heating cream in a medium saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until the mixture is smooth and the chocolate is melted. Transfer mixture to a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.)
Refrigerate, stirring every 10 min. until mixture is a thick as pudding, about 50-60 minutes. At this point it will begin to set up very quickly. Leave in the fridge and stir every 5 min. until frosting is as thick as fudge, about 15 more min.
To assemble, place one cake layer on serving platter, spread with a third of the frosting and top with second layer. Spread remaining frosting over top and sides. Let stand at room temp for frosting to set. The cake may be held at room temp uncovered overnight or refrig up to 2 days. Bring to room temp before serving. |
Personal
Notes: |
Personal
Notes: This cake takes a long time to make, but is sure worth it. An old recipe that Aunt Martha has made for years, one of her specialties. Beets are a surprise in this recipe, but makes it very moist.
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