Friday, February 22, 2019

Foodie Friday - The Beet Red Devil Cake

Happy Friday everyone.

I found this great recipe in the  Movie Night Menus Cookbook and today is a perfect day to make it.  I've never made a chocolate cake using beets before so I am excited to try it.  The weather is nasty out and we probably won't be going to dinner or happy hour, but not all is lost.

This beautiful looking cake just came out of the oven.  It still needs to cool and I still need to make the icing and then  put it all together so I'll add a picture of the actual cake when we sit down to dessert tonight. It pairs well with a raspberry gin cocktail.

Below is the recipe.  I fussed over this cake more so than most cakes made from scratch but I'm sure it will taste superb.

For the Cake:

1 can of sliced beets (15oz)
3 large eggs
1 1/2 c veg oil
2 tsp vanilla
1/2 tsp salt
1 1/2 c white flour
3/4 c unsweetened cocoa powder
1 1/2 tsp baking soda

Preheat Oven to 350 deg.  Butter & flour two 9" cake pans.

In a blender, puree the beets along with 1/2 c of their juice.  Add eggs and blend until frothy.  Then pour the contents into a large mixing now and add sugar, oil, vanilla and salt.

In a smaller bolw, whisk together flour, cocoa and baking soda.  Sift these dry ingredients into the egg mixture in 4 stages, mixing well between each addition.

Divide the batter between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool, then run a knife around the edge of the pan, like you would for  any other layer cake,  before inverting.   Make sure it's cook before frosting.  In fact, you may want to stick it in the freezer for about 10 minutes to make sure.  That way it won't tear when you are spreading the frosting.

For the chocolate frosting:

12 OZ bittersweet chocl, if using bars then chop it,
1 3/4 c heavy cream
1/2 sour cream
1/4 tsp salt
Fresh raspberries for garnish

In a double boiler warm the choc and heavy cream over simmering water. Stir until completely melted,
Remove the pan from the burner and cool about 10 min.  Then add the sour cream and salt.
Stir until combined.
Set the frosting aside until it reaches room temperature. Then whisk it just until it thickens and turns a shade lighter in color.
With a small spatula spread the frosting on the top of  bottom layer first, then the top layer.
Garnish with raspberries if desired.

 The cake taste so good.  I had plenty of icing but I prefer lite icing on a cake.  Normally you put about an inch in the middle.

When eating this you would never know it was made with a vegetable like beets. According to the cookbook, the red devil cake was popular during the 1930s and  made extra moist with the addition of beets.

 Buon Appetito.

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