Chocolate and beets pair up for a sweet, earthy duet.
Ingredients
Candied beets
1 cup sugar
1 cup water
3 medium-sized beets, cut into 1/8″ slices
Bundt Cake
1/2 cup canola oil
1 1/2 cups packed dark brown sugar
1/2 cup semi-sweet chocolate chips
1 tsp vanilla extract
2 cups puréed cooked red beets, about 3 medium-sized boiled beets
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
confectioners’ sugar, for dusting
Method
Candied beets
- In a medium-sized pan over medium-high heat, bring sugar and water to a boil.
- Stir until sugar is dissolved, remove from heat and cool completely.
- Add beets to pan and bring to a boil. Reduce heat and simmer over medium heat. Cook until beets become translucent or about 1 hr.
- Line a baking sheet with parchment paper. Using a slotted spoon, transfer beets to sheet.
- Place beets in cold oven to dry overnight.
Bundt Cake
- Preheat oven to 375˚F and oil bundt pan.
- In a large mixing bowl, use a hand mixer on high speed to combine 1/2 cup oil and brown sugar.
- In a small sauce pan over medium-low heat, melt chocolate chips.
- Using a spoon, combine vanilla, puréed beets and melted chocolate with sugar mixture.
- In a medium-sized bowl, use a spoon to combine flour, baking powder and salt.
- Add flour mixture to beet mixture and stir with spoon until combined.
- Pour into pan and bake for 45 mins or until toothpick inserted in centre comes out clean.
- Cool for 10 mins. Gently invert bundt on wire rack, removing cake from pan.
- Dust with confectioners’ sugar and top with candied beets.
Yields 16 slices