You know what?
It didn’t change my life.
It was one of the things that shouldn’t be on a list. You know how they have those 10-best-things list on every magazine or mindless entertainment gossip show. They come up with the beautiful people on the Earth list and then there’s that one person that doesn’t belong –like that materialistic reality star that has absolutely no talent but managed to get on the list because they had a sex tape.
This is what happened to this bundt cake. It should not have been on the 12 Life-Changing Chocolate Cakes List.
I only had one piece.
Just one. It never really happened before. I’m an automatic two-piece-kind-of-gal when it comes to chocolate cake. But this time I only had one. And it had nothing to do with what it looked like … it looked enticing, smelled awesome, and the texture was nice, light, and crumbly. I couldn’t wait to dig in. I mean look at it … if it was at an Easter Brunch Buffet, I’d be all over that.
But I realized not everything goes with chocolate.
I never thought I would say that but yes it’s true.
Almost everything … not this. This was supposed to add a natural bit of sweetness in addition to the honey and maple syrup. But all it added was an un-camouflaged vegetable.
It was a Dark Chocolate Beet Bundt Cake.
I mean when you think about it, really I should have been psyched. Beets have all kinds of benefits. I mean it has Boron which is supposed to produce massive amounts of sex hormones so dudes should be feeding this to their wives all the time. It has all of the awesome vitamins, all the ABC’s, plus iron. It’s supposed to cleanse my body and prevent a few forms of cancer. Plus it has all these natural components that are supposed to lower my blood pressure, relax my mind, and help with my depression.
I should have been psyched, but I’ve never mixed vegetables and cake before. I know it exists out there, I mean I’ve had carrot cake, not too fond of it, but I’ve had it. However chocolate and vegetables? Never heard of it. But if I was trying to get my kids to eat more vegetables this would be the cake to do it. But that wasn’t my plan. I wasn’t going for that. I was going for the change your life cake.
It was on the list. I had to give it a try. After all it was chocolate. And in all fairness it was pretty tasty, pretty decadent, all the parts … except when I got to the beets. Imagine if I would have followed the directions … there would be beets in every bite. I didn’t do it on purpose though. It said three medium-sized beets and that’s what I got. They were supposed to yield two cups of shredded beets. However I just came up with one.
It’s all good though. I think I was better off with my adjustment. I was able to weave my way in and out of that hidden vegetable. But you never know … if you’re a vegetarian, or love beets, or want more Boron in your diet so you can have all kinds of hormones surging, then this is the cake for you. This cake is on your list.
Dark Chocolate Beet Bundt Cake Recipe
- 3 medium beets, cooked and cooled
- 1/2 cup unsalted butter, melted
- 1/2 cup light olive oil
- 3/4 cup pure maple syrup
- 1/2 cup honey
- 3 medium eggs
- 1 teaspoon pure vanilla extract
- 1 cup organic, unbleached white flour
- 1 cup organic whole wheat flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- Preheat the oven to 350F. Butter a 10-cup bundt pan and dust it lightly with cocoa.
- Grate the beets on a box grater and measure them; you should have 2 cups of grated beets. Transfer them to a medium colander and allow them to drain of any excess moisture while you prepare the rest of the ingredients.
- In a large mixing bowl, whisk together the melted butter, olive oil, maple syrup and honey until everything is well blended.
- Add eggs, one at a time, and beat until smooth. Add the vanilla extract.
- Sift together the flours, cocoa, baking soda and salt. Gently fold the flour mixture into the wet ingredients, but do not over mix.
- Fold the beets into the batter until distributed, then scrape the batter into the prepared bundt pan and spread around until it is even.
- Bake for about 35-45 minutes, until a wooden skewer comes out clean. Remove from oven and allow to cool, in the pan on a wire rack, for a good 20 minutes.
- Carefully invert the pan onto a plate, tap gently, and the cake will drop out. Serve warm or cool. Will keep for up to four days, well wrapped in plastic.