Maritimers Mint Chocolate Beet Cake Food

MARITIMER'S MINT CHOCOLATE BEET CAKE

Steps:

• Preheat the oven to 350 degrees F (~176 degrees C).
• Blend the sugar, eggs, and oil in a bowl.
• Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
• Fold in the dry ingredients.
• Add the vanilla and peppermint flavors last.
• Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
• Bake for 45 minutes or until a bamboo skewer comes out clean.
• Let cool in the pan until almost room temperature.
• This is a very moist cake, and it will fall apart if you rush this step.
• Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
• Didn't know it freezes well; thanks for the tip, BrutalKiss!

CHOCOLATE BEET MINI-CAKES

Steps:

• Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups.
• Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
• Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
• Muffins will keep for 2 days in an airtight container at room temperature.

MARITIMER MINT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees and ensure rack is in the middle position.
• Purée beets in food processor until very smooth.
• Combine sugar and eggs in mixer and blend well. Add vanilla and peppermint extract. Pour in oil and mix until well blended.
• Sift together cocoa powder, flour, baking soda and salt.
• Add half of the dry ingredients to the egg mixture, blend, then add half of the beets and blend again. Repeat and blend until batter is well combined.
• Pour half of the batter into each of 2 prepared 8 inch cake pans. Prepare pans by buttering and placing parchment paper in the bottom as instructed in above post.
• Bake for 30-35 minutes. When a toothpick inserted into the centre of the cake comes out clean, the cake is done. Cool pans on a rack.
• Make icing by combining butter, icing sugar, vanilla and cocoa powder in a large bowl. Slowly beat until combined, then increase speed and slowly add milk in spoonfuls until desired consistency is reached. Icing should be stiff enough to hold in place but soft enough to spread around without breaking the cake.
• Place cake plate or dinner plate over top of one cake layer and flip so bottom side is up. Remove parchment paper. Ensure cake layer is sitting in the centre of the plate.
• Generously spread icing evenly to the outer edges. Using same plate method, flip cake layer out of pan, remove parchment. Gently turn cake layer over and place top side up on bottom layer. Ice cake top and sides. To ice sides, hold spatula in place and spin plate, adding more icing as necessary.

CHOCOLATE BEET CAKE

Steps:

• For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes.
• Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups.
• For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups.
• For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil.
• In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy.
• Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water.
• Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely.
• Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting.

CHOCOLATE BEET CAKE

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.