Yes, really! Think about it: this may be the original Red Velvet cake. Who knows, this might become your favorite way to eat beets. It is also great for disposing of leftovers. The first time I made this cake, my family was skeptical. However, when it came out of the oven, the first loaf disappeared within 20 minutes (I timed it). You can almost persuade yourself that it’s healthy.
- 1 c (2 sticks) unsalted butter, divided
- 1 1/2 c packed dark brown sugar
- 3 eggs
- 4 (1 ounce) squares semisweet chocolate
- 2 c mashed (pureed) cooked beets (if leftover, bring them to room temperature)
- 1 tsp vanilla extract
- 2 c all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
Grease and flour 2 standard loaf pans. Preheat oven to 375˚ F. Melt the chocolate with the 1/4 c of the butter, stir well until smooth. Let this mixture cool slightly. Combine the dry ingredients: flour, baking soda, and salt – in a medium bowl, and stir this mixture well to combine it. You could sift it together if you prefer.
In a separate large mixing bowl, cream 3/4 butter and the brown sugar until lighter in color and fluffy. Beat in the eggs, one at a time.
Add the cooled chocolate mixture, cooked mashed beets, and vanilla into the egg/sugar mixture – it will appear curdled, don’t worry. Now stir in the flour mixture, and mix thoroughly but lightly – do not overbeat.
Pour this batter into the prepared loaf pans. Bake for 30-35 minutes, or until the sides begin to pull away from the pan, and a toothpick inserted near the center comes out clean.
Cool the loaves in their pans on a rack for at least 10 minutes, before removing to finish cooling on the rack. Warning: the cake needs to be cool, before it will slice properly.