Triple Chocolate Bundt Cake–with a Secret

cake1Left-overs and abundance often dictate lunch and sometimes dinner, but seldom dessert.

My refrigerator held a bit of extra coconut milk, a tad of sour cream, lots of eggs, and some recently harvested beets. My daughter Sarah recommended I use up the coconut milk and beets in her Triple Chocolate Beet Cake. She doesn’t use eggs in her recipe, but since I have so many (the hens didn’t stop laying just because the CSA ended), I wanted to use eggs.  A couple years ago I made a similar cake with a recipe from Simply in Season, so I did a little combining, using Sarah’s recipe and SIS and created this beautiful, flavorful chocolate cake. The beets are indiscernible–adding moisture, depth of flavor, and a dark velvety color.

Mark thought the cake was superb. “It’s even better than a cake from a boxed mix!” he said, only partly joking. He’s convinced brownies from a boxed mix are better than mine from scratch. Maybe I just need to add pureed beets.

Triple Chocolate Bundt Cake

2 c. beets (boil about 7 small beets in a pot of water for 30 minutes or until fork tender. Cool, and then rub to peel off skin)
Puree beets with 1/2 c. applesauce and set aside

Preheat oven to 350˚ and grease or spray a bundt pan

Combine the following in a large mixing bowl and beat for 2 minutes:
1 1/2 c. sugar
1/2 c. oil
1/2 c. of any combination of the following you have on hand: plain yogurt, sour cream, milk or water
3 eggs

Add to the above and beat another minute or two:
2/3 c. baking cocoa
1 1/2 tsp. vanilla
pureed beets/applesauce

Gradually stir in the following just until blended:
1 1/2 c. whole wheat flour
1 1/4 c. white flour
scant 2 tsp. baking soda (sift or mix well with flour before adding)
1/2 tsp. salt

Fold in 1 c. chocolate chips and pour into the greased bundt pan. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean (or a knife–but my knife kept running into chocolate chips).

Cool for 20 minutes in the pan, and then use a narrow rubber spatula to loosen the edges and turn cake out onto a plate. Cool completely.

Chocolate Ganache (Sarah’s simple directions)

Scald 1/2 c. coconut milk
Meanwhile spread 1/2 c. chocolate chips in a shallow bowl
Cover chocolate chips with scalded coconut milk, cover and let sit for 5 minutes
Gently stir to blend and pour over cake

Enjoy, preferably with friends.

 

 

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