Yields 2 9-inch or 1 10-inch cake
- 5 medium beets (or enough for 2 cups pureed beets)
- 1 cup butter, softened
- 1 1/2 cups dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- Confectioner’s sugar, for dusting
Trim stems and roots from beets. Quarter and place in a large saucepan filled with water. Bring to a boil and cook for 50 minutes, or until beets are tender. Drain liquid and remove skin. Place beets in a food processor and process until beets are pureed. Reserve 2 cups puree.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan(s).
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and beet puree.
In a separate bowl, whisk together cocoa powder, flour, baking soda, cinnamon, and salt. Stir into the beet batter until well combined. Pour batter into prepared baking pan(s) and bake for 40-50 minutes (longer for the 10-inch cake) or until a toothpick inserted into the center comes out clean. Cool in pan before removing to cool completely on a cooling rack. Dust with confectioner’s sugar.
Recipe found on: Pastryaffair.com