Incase you were wondering about chocolate beet cake, here is a delicious recipe (adapted from Straight from the Farm) that Everyday Kids used to reward our students for an excellent day of learning!
3/4 cup butter, softened
2 cups all-purpose flour
1 1/2 cup packed dark brown sugar
2 tsp baking soda
3 eggs at room temp
1/4 tsp salt
2-3 oz. dark chocolate
1 tsp vanilla extract
5 medium beets (2 cups pureed)
1/2 tsp cinnamon
1/4 tsp nutmeg
To make beet puree, trim stems and roots off beets and quarter them. Place in a heavy saucepan filled with water and simmer for 50 minutes or until the beets are tender. Drain off remaining liquid and rinse beets in cold water. Slide skins off and place beets in blender or food processor. Process until a smooth puree forms. Let cool slightly. Can be made up to several days ahead and refrigerated.
In a mixing bowl, add cream, butter and brown sugar. Add eggs, one at a time, mixing well after each addition. Melt chocolate using a double boiler or in the microwave and cool slightly. Blend chocolate, beets and vanilla into the creamed mixture.
Combine flour, baking soda, salt, cinnamon and nutmeg; add to the creamed mixture and mix well. Pour into a greased and floured 10-inch cake pan. Bake at 375 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
Eat as is, or sprinkle lightly with confectioners’ sugar. For a decadent twist, whip up a batch of orange cream cheese frosting.