Every week I have received a bunch of beets through my CSA. I do like beets in their typical preparation – I am especially fond of beets and goat cheese on salads – and I was quite pleased with the beet and carrot latkes I made earlier this summer. But I can’t always make the time to cook them, so I have been boiling them, pureeing them, and freezing them for future use. This is well suited for chocolate beet cake. I had my reservations at first, but yes, I would gladly make this again (as a matter of fact, this was the second time I made it). The recipe calls for 2-3 oz of chocolate – but who’s going to use 2 oz chocolate when you can use 3 oz? And it just so happens that Taza Chocolate bars come in a 3 oz size. I used the 70% dark chocolate bar since that’s what I like to eat on its own.
It would be delicious as a layer cake with a cherry filling, or even a cherry glaze on top… or perhaps chocolate ganache. But it’s delicious on its own – it’s very moist with a nice hint of chocolate, and you don’t really notice the beets.
I also made a vegan cupcake of sorts – red velvet pupcakes. It was my first attempt at vegan baking and my first attempt at cooking for Hobie, the three month old Australian Cattle Dog that joined our household last month. She can be a picky eater, but I know she has enjoyed other treats that include beets, so I gave this a go. I replaced the applesauce with more beet puree (so the cupcakes are quite pink) and rather than using cottage cheese as a frosting, I simply used peanut butter.
Although I’m not canine I tried one of the “pupcakes” myself, sans peanut butter and biscuit, and it’s surprisingly good. And my intended audience was quite pleased (although she left the little bone shaped biscuit behind).