I was intrigued when I saw a recipe on my weekly feed from Food 52 for Chocolate Cake with Beets which is a sophisticated version of Red Velvet Cake. It is a recipe from Nigel Slater who has written a couple of cookbooks featuring creative ways to use vegetables. I eat dark chocolate almost everyday and am convinced of its healthful properties. I also roast beets and use them in salads or just toss them with some fresh ginger for a quick side dish. So I made this cake following the rather fussy recipe to the letter and it is indeed a sophisticated, not overly sweet but very moist chocolate cake with a subtle undertone of earthy beets. I think this is the best chocolate cake I have ever made. I top it with vanilla creme frâiche and poppy seeds. You can vary the topping with whipped creme or chocolate ganache but I wouldn’t put a sweet frosting on it. This cake is a perfect ending to an elegant dinner party. I have made it about 3 times now and each time I have gotten great compliments.
Chocolate Cake w/ Beets
8 ounces fresh beets
7 ounces fine dark chocolate (70%)
1/4 cup hot espresso
3/4 cup + 2 tablespoons butter
1 cup + 2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
3 tablespoons good quality cocoa powder
Scant 1 cup superfine sugar
Crème frâiche mixed w/ vanilla and topped w/ poppy seeds, to serve
Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350 degrees F.
Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir.
When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces — the smaller the better — and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.
Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.
Transfer quickly to the prepared cake pan and put in the oven, decreasing the heat immediately to 325 degrees F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too — if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds