Chocolate Beet Cake
Chocolate Beet Cake with Blueberry Cream Cheese Frosting
1 ½ cup buttermilk
1 cup oil
3 organic egg whites
3 tsp vanilla
1 ½ cups packed brown sugar
4-5 medium beets, steamed and pureed (to equal 3 cups)
3 cups organic pastry flour
1 ½ cups cocoa powder
3 tsp baking powder
3 tsp baking soda
¾ tsp salt
1 ½ cups chopped nuts (optional)
1 (8 oz) package cream cheese, at room temperature
½ cup butter, at room temperature
2 cups powdered sugar
8 Tbsp Bow Hill Blueberry Jam
3 oz Bow Hill Dried Blueberries, soaked in Chambord overnight
In a large bowl, combine buttermilk, oil, egg whites, vanilla, brown sugar, and beet puree.
In a separate bowl, mix together remaining cake ingredients. Fold dry ingredients into wet ingredients, one cup at a time until just combined. Fold in chopped nuts.
Grease and flour two 9-inch round cake pans. Divide batter evenly into pans. Bake for 20 min at 350 F or until a toothpick inserted in middle comes out clean.
While cake is baking, blend together cream cheese, butter, powdered sugar, and 4 Tbsp Bow Hill blueberry jam. After cakes are cool, spread remaining jam on top of lower cake layer. Stack second layer on top. Cover cake with cream cheese frosting.
Can also make into cupcakes.
Decorate with soaked blueberries. Dig in and remember to share with friends!