*****Note: I made this recipe and wrote this post a few weeks ago before my life completely changed in the blink of an eye. Posting it today is therapeutic to me as it helps me begin to restore a routine in my life that I have really enjoyed. I know other people going through what I am going through may not be able to do much but eat twizzlers in the dark all day. But to me, cooking will save me from isolation and being alone for the first time in 8 years. I know it may seem odd to some of you to take the time amidst the turmoil to post, but some semblance of normalcy is comforting to me during this time. I just wish that I had taken the rest of this cake out of the fridge when I took the rest of my things on Sunday. It was THAT good!
A few weeks ago our dear friend Zina from the beautiful Isla Mujeres, MX (originally of the Cleveland PD!) stayed with us a week while she was back NOB (north of the border). We had a great time catching up, helping her stock up before returning to the island, and shooting the breeze over some killer meals. She shares our love of food and while here introduced me to one of her old haunts, Siam Cafe on St. Clair in Cleveland's "Asian Town." Thanks a lot Zina, I crave the shanghai curry noodles just about every day now. We went for lunch just the other day and shared a plate as it was enough for the two of us. I commented how I could eat these noodles once a week for the rest of my life and be very happy.
One thing I know I could NOT eat everyday are beets. Zina tried to suggest some recipes in light of her Russian heritage but I just wasn't feeling the beet(s). (Inward groan) After she picked up her rental car and drove around the old 'hood she brought us back a piece of Chocolate Beet cake from Johnny O'Neill's Tavern on Lee. We had never been there, somewhat dubious of typical bar fare, but after eating this cake I am sufficiently curious enough to check it out. Their version of the cake was reminiscent of a lava cake and just oozed goodness. After a failed savory beet recipe last week (that I still don't have the courage to post about) I decided with this week's beets I'd try a cake. We know we love the beet greens and I am determined to find a way to enjoy the beet themselves. I can hardly believe I'm saying this, I actually thought this cake could've used more... are you ready for it.. beets. I didn't have enough beets for the full 2 C the recipe recommended and I can only assume that is why the cake came out a little dry. I'm not in a hurry to find out but if I get more beets I'd certainly give it another shot before making my judgment.
A few weeks ago our dear friend Zina from the beautiful Isla Mujeres, MX (originally of the Cleveland PD!) stayed with us a week while she was back NOB (north of the border). We had a great time catching up, helping her stock up before returning to the island, and shooting the breeze over some killer meals. She shares our love of food and while here introduced me to one of her old haunts, Siam Cafe on St. Clair in Cleveland's "Asian Town." Thanks a lot Zina, I crave the shanghai curry noodles just about every day now. We went for lunch just the other day and shared a plate as it was enough for the two of us. I commented how I could eat these noodles once a week for the rest of my life and be very happy.
One thing I know I could NOT eat everyday are beets. Zina tried to suggest some recipes in light of her Russian heritage but I just wasn't feeling the beet(s). (Inward groan) After she picked up her rental car and drove around the old 'hood she brought us back a piece of Chocolate Beet cake from Johnny O'Neill's Tavern on Lee. We had never been there, somewhat dubious of typical bar fare, but after eating this cake I am sufficiently curious enough to check it out. Their version of the cake was reminiscent of a lava cake and just oozed goodness. After a failed savory beet recipe last week (that I still don't have the courage to post about) I decided with this week's beets I'd try a cake. We know we love the beet greens and I am determined to find a way to enjoy the beet themselves. I can hardly believe I'm saying this, I actually thought this cake could've used more... are you ready for it.. beets. I didn't have enough beets for the full 2 C the recipe recommended and I can only assume that is why the cake came out a little dry. I'm not in a hurry to find out but if I get more beets I'd certainly give it another shot before making my judgment.
Chocolate Beet Cake
***There are many, many beet cake recipes out there. I chose to combine a few recipes based on my idea that more chocolate would make the beets taste better. The worst part about this recipe is that you have to boil the heck out of the beets before you can skin and puree them. Other than that, it's a breeze!
1 C salted butter
1 1/2 C packed dark brown sugar
3 eggs
4 oz dark chocolate
3 medium beets, pureed (Most recipes recommended more, but that's all I had) (Source: FFM)
2 tsp vanilla
2 C flour
2 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
pinch nutmeg
1/4 C semi-sweet chocolate chips
Cook your beets by boiling them for at least 30 minutes. Let cool and slip skins off and puree the beets. I used my mini food processor but thought about using my blender so I'm sure either would work.
Cream 3/4 C of the butter with the brown sugar. Add eggs and mix well. Melt chocolate and remaining butter in microwave for 20 second intervals until melted. Let cool while you prepare the dry ingredients. Mix all the dry ingredients in a separate bowl. Add chocolate to liquid ingredients, then mix in the dry 1/3 at a time. Mix until incorporated- be careful not to over mix!
Pour into a greased and floured bundt pan (9.75" is what I had but a 10" would be fine too) and bake for 30-45 minutes at 375F. I added some chocolate chips to the batter at this point because I was so worried about the beet flavor. In the end, they weren't necessary since we decided we actually needed MORE beets. Let cake cool before turning onto a cake stand and dusting with powdered sugar.
***There are many, many beet cake recipes out there. I chose to combine a few recipes based on my idea that more chocolate would make the beets taste better. The worst part about this recipe is that you have to boil the heck out of the beets before you can skin and puree them. Other than that, it's a breeze!
1 C salted butter
1 1/2 C packed dark brown sugar
3 eggs
4 oz dark chocolate
3 medium beets, pureed (Most recipes recommended more, but that's all I had) (Source: FFM)
2 tsp vanilla
2 C flour
2 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
pinch nutmeg
1/4 C semi-sweet chocolate chips
Cook your beets by boiling them for at least 30 minutes. Let cool and slip skins off and puree the beets. I used my mini food processor but thought about using my blender so I'm sure either would work.
Cream 3/4 C of the butter with the brown sugar. Add eggs and mix well. Melt chocolate and remaining butter in microwave for 20 second intervals until melted. Let cool while you prepare the dry ingredients. Mix all the dry ingredients in a separate bowl. Add chocolate to liquid ingredients, then mix in the dry 1/3 at a time. Mix until incorporated- be careful not to over mix!
Pour into a greased and floured bundt pan (9.75" is what I had but a 10" would be fine too) and bake for 30-45 minutes at 375F. I added some chocolate chips to the batter at this point because I was so worried about the beet flavor. In the end, they weren't necessary since we decided we actually needed MORE beets. Let cake cool before turning onto a cake stand and dusting with powdered sugar.