Chocolate Beet Cake with Blood Orange Frosting

I’m back on nights, and I hate working nights. That being said, I tend to do better with cleaning, cooking, and working out while I’m on nights. I’ve read a lot of recommendations for maintaining healthy habits on nights, but it’s easier said than done. I try to bring plenty of fruits & veggies for inevitable 2am snacking. I’ve generally limited my coffee intake, and wear sunglasses on the drive home in the morning so the bright sun doesn’t wake me up too much. Eye masks and quiet neighbors have also been essential. 14 nights left of intern year… not that I’m counting. One beautiful thing about RadOnc? No nights.

But about the cake – Don’t be scared off by the beets! The beet functions somewhat the same way as espresso, to give the chocolate flavor more depth. The olive oil and the beets work together to make this cake silky-smooth. The cake is not too sweet, and the frosting has a zing rather than being overly sweet as many cream cheese frostings are wan to be. If you have a major sweet tooth, double the amount powdered sugar that the recipe calls for. 

Contrary to popular belief, I don’t have a kitchen aid mixer. I was doing all of my baking by hand until about a year ago. I asked for a hand mixer for Christmas after making whipped cream with nothing but a spatula (once by hand is one too many times). The mixing times included in my recipes refer to using either a hand mixer or stand mixer. 

Chocolate Beet Cake with Blood Orange Frosting

2018-03-14 00:31:51

Yields 8

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For the cake

1. 4 medium beets
2. 1 1/4 cup all-purpose flour
3. 3/4 cup unsweetened cocoa powder
4. 1 teaspoon baking powder
5. 1/2 teaspoon baking soda
6. 1 teaspoon sea salt
7. 3 eggs
8. 1 1/4 cup sugar
9. 1 teaspoon vanilla extract
10. 1 cup extra virgin olive oil

For the frosting

1. 4 oz cream cheese, room temperature
2. 8 tablespoons unsalted butter, room temperature
3. 1/4 cup powdered sugar, sifted
4. Pinch of sea salt
5. 1 tablespoon beet juice, squeezed from reserved grated beets
6. 1 teaspoon blood orange zest + 1 tablespoon juice

Instructions

1. Prepare beets by your preferred method (or see notes)
2. Preheat oven to 350. Grease 9 x 5 inch loaf pan and dust with cocoa powder or use baking spray
3. Grate beets, you will need 1 cup for the cake and 1/4 cup for the frosting
4. In a small bowl, combine flour, cocoa powder, baking powder and soda, and sea salt.
5. In a large bowl, beat eggs and sugar on low speed until lighter in color and fluffy, about 4 minutes. Add grated beets and vanilla and mix until incorporated. With mixer on low, fold in half the flour mixture. Add all of the olive oil, then the remaining flour. Mix just until just incorporated.
6. Pour batter into prepared pan. Bake 65 - 75 minutes, or until toothpick inserted comes out with just a few crumbs. Allow cake to cool on a wire rack for 20 minutes, then remove from pan and allow to cool completely.
7. Beat cream cheese in a large mixing bowl for 3 minutes. Add the butter and beat 3 minutes, scraping down sides as needed. Add sifted powdered sugar and sea salt and beat 4 minutes longer, scraping down sides as needed. Add blood orange juice and zest, and beat until well incorporated. Add beet juice a little at a time, until the desired color is achieved.
8. Frost the cake once completely cooled

Notes

1. Cake and frosting can both be made ahead (frosting should be refrigerated); set cold frosting on counter to warm slightly before frosting cake.

By Brooklyn Supper

Stay At Home Doctor https://stayathomedoctor.com/