Beets in chocolate cake? Yes! Beets are a nutritional powerhouse, and while adding them to your dessert may seem strange at first, the beet flavor is nearly undetectable, and all you’ll taste is the comforting, chocolaty goodness that chocolate cake is known for.
1 cup sugar
2 cups all-purpose flour
2 teaspoons Phosphorus-Free Baking Powder
4 ounces unsweetened chocolate
4 large eggs
¼ cup canola oil
3 cups grated beets
1 Preheat the oven to 325°F. Grease two 8-inch cake pans.
2 In a large bowl, whisk the sugar, flour, and baking powder together. Set aside.
3 Finely chop the chocolate, and melt in a double boiler. Let cool, and mix together with the eggs and oil. Add the wet ingredients to the dry, mixing well to blend. Fold in the beets, and pour the batter into the cake pans.
4 Bake for 40 to 50 minutes, until a knife inserted in the center of the cake comes out clean. Remove from the oven, and let cool. Invert over a plate to remove.
Cooking tip: This cake is great on its own or topped with a bit of whipped cream and fresh berries. Just let the cake cool completely before topping.
Per Serving Calories: 270; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 70mg; Carbohydrates: 39g; Fiber: 3g; Protein: 6g; Phosphorus: 111mg; Potassium: 299mg; Sodium: 109mg