As family lore goes, canned beets were a beloved food of my childhood, when I’d happily eat them cold off the tray of my high chair. Beets are one of those ingredients that are perpetually in season in New England. We see them toward the end of summer, all through the fall, and into winter, with a spring variety poking through the cool earth in early April as well.
Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest—orange tastes great with both chocolate and beets. If you’re doubtful, that’s even more reason to try it out for yourself. I’m sure you’ll come away with a new love for the beet.
— Matt Jennings
• ON-DEMAND: Listen to Faith and the gang talk to Matt about this recipe—and more—on The Faith Middleton Food Schmooze® •
Excerpted from Homegrown by Matt Jennings (Artisan Books). Copyright © 2017. Photographs by Huge Galdones.
|One 10-1/2-inch bundt cake; serves 12|
Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest—orange tastes great with both chocolate and beets. Note: You'll need a 10-1/2-inch Bundt pan or 10-inch angel food cake pan for this cake.
- unsalted butter for greasing
- 1 pound red or golden beets, trimmed
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1-3/4 cups all-purpose flour plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 eggs
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 6 ounces good-quality milk chocolate, chopped
- 1/2 cup heavy cream
- Zest of 1 navel orange
- 1 tablespoon extra virgin olive oil
- 1 pinch kosher salt
- Flaky salt, such as Maldon, for garnish
- Make the cake: Preheat the oven to 325°F. Grease with the butter and flour a 10-1/2-inch Bundt or 10-inch angel food cake pan.
- Put the beets in a baking dish, drizzle them with the olive oil, and sprinkle with some kosher salt. Cover the dish with aluminum foil and bake until the beets are tender when poked with the tip of a knife, 45 minutes to 1 hour, depending on their size. Remove from the oven and let cool. Increase the oven temperature to 350°F.
- When cool enough to handle, peel the beets and put them in a food processor; process until smooth. Measure the beet puree and set aside 1-1/4 cups (10 ounces); reserve any remaining beet puree for another use (it can be combined with ricotta or goat cheese and used as a sandwich spread).
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and 1 teaspoon kosher salt. In a separate bowl, whisk together the buttermilk, eggs, canola oil, vanilla, and beet puree. Stir the wet ingredients into the dry ingredients and mix until well combined. Transfer the batter to the prepared cake pan and bake until a tester inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the cake to a wire rack and let cool in the pan for 15 minutes, then turn the cake out of the pan and let cool completely on the rack.
- Make the glaze: Put the chocolate in a bowl. In a small saucepan, gently heat the cream to a bare simmer. Pour the cream over the chopped chocolate and add the orange zest. Let stand for 10 minutes, then gently whisk until smooth. Whisk in the olive oil and kosher salt.
- Set the cake (still on the wire rack) over a rimmed baking sheet. Pour the glaze over the cake and use an offset spatula or a spoon to spread the glaze over the top and sides of the cake, letting the excess drip off. Garnish with a sprinkle of flaky salt.
Marilyn Brown says
Can’t be believe this only got 3 stars
I made this for my Cookbook Club and everyone loved it!