Description:

American Cancer Society's Winner

Source:

American Cancer Society

Serves/Makes:10 or more

Ingredients

• Cake:
• 3 large or 5 small beets (to make 2 cups (475 ml) puree)*
• 1/2 cup (125 ml) applesauce, unsweetened/natural
• 1 cup (225 ml) granulated sugar
• 1/2 cup (125 ml) canola oil
• 2 large eggs
• 2 large egg whites
• 3 oz (84 grm). unsweetened chocolate, melted
• 1 tsp (5 ml). instant espresso powder or instant coffee
• 1/2 cup (125 ml) unsweetened cocoa powder
• 3/4 cup (175 ml) all-purpose flour
• 3/4 cup (175 ml) whole wheat flour
• 1/4 cup (60 ml) Quinoa Flour**
• 1-1/2 tsp (7 ml). baking soda
• 1/2 tsp (2 ml). salt
• 1 cup (225 ml) dried cherries
• Chocolate Raspberry Ganache:
• 2 oz (56 grm). heavy cream
• 1-1/2 oz (42 grm). raspberry puree***
• 4 oz (112 grm). good quality bittersweet chocolate, broken into small pieces
• Cream Cheese Frosting:
• 3 8 oz (224 grm). pkgs. reduced fat cream cheese, at room temperature
• 1-1/4 cups (300 ml) confectioners sugar, sifted
• 2 tsp (10 ml). vanilla extract

Preparation

• For the roasted beets:
• Preheat oven to 375 degrees (200 C.).
• Trim ends of beets and place on a parchment paper or foil lined baking pan.
• Drizzle with 1 tbsp (15 ml). canola oil.
• Roast until fork tender (about 2 hours).
• Once cooled peel then place in blender or food processor with 1 tbsp (15 ml) to 2 tbsp (30 ml). water.
• Puree beets until they reach a smooth and even consistency. Set aside. (Can be made several days ahead and stored in an airtight container in the refrigerator.)
• To prepare cake:
• Preheat oven to 375 degrees (200 C.).
• Spray baking pan(s) with canola oil spray and dust with flour.
• Discard the excess flour (or if making cupcakes, line tins with paper wrappers).
• Combine oil, eggs, egg whites and sugar in a mixing bowl.
• Beat on medium speed with a paddle attachment until smooth and light colored.
• Add the 1 tsp (5 ml). espresso powder to the melted chocolate and stir until combined.
• Turning the speed down to low, slowly drizzle the melted chocolate into the mixture.
• Once the chocolate has been added, turn off the machine and scrape the sides of the bowl.
• In a separate bowl, combine the cocoa powder, applesauce and beet puree.
• Add this mixture to the egg mixture.
• Place the machine on medium speed to incorporate, scrape down the sides of the bowl and then add the cherries and mix again.
• Remove the bowl from the mixer.
• Sift the remaining dry ingredients together and then gently fold into the mixture (do not over mix or the cake will become tough and dense).
• Pour batter into pan(s) and bake for 40-45 minutes (or 20-25 for cupcakes), until a toothpick inserted in center comes out clean.
• Cool and remove from pan(s).
• If not using immediately, wrap in saran wrap and refrigerate.****
• Raspberry Chocolate Ganache:
• Boil cream in a small pot.
• At the same time, warm raspberry puree in microwave (the puree should not be hot just warm).
• Once cream has boiled, add raspberry puree and stir to combine.
• Pour over chocolate and stir until the chocolate is completely melted and the mixture is homogenous. If the chocolate does not melt all the way, place over a double boiler and finish melting.
• Set ganache aside and allow to cool so it becomes slightly thick. This will allow for easier spreading.
• Cream Cheese Frosting:
• Lightly beat cream cheese and vanilla extract until smooth, about 1 to 2 minutes.
• Stop machine, scrape down sides of bowl then add confectioners sugar. Cream together until smooth. Do not overmix or the frosting will become too soft and difficult to spread.
• Assembly:
• If using 9 x 14 pan, pour ganache over top of cake and spread evenly. (It does not have to be perfect).
• Cut the cake lengthwise down the middle, and then invert so both layers of ganache are sandwiched together. (If using an 8 pan, pour ganache on one layer and top with other cake.)
• Once cake is stacked, smooth sides and fill in any gaps between the layers with ganache.
• Place cake in refrigerator and chill until ganache is firm.
• Once the cake and ganache are firm, remove from refrigerator.
• Frost with cream cheese frosting or any other desired frosting.
• Finished cake serves 10-12 generously.

Comments

Notes: *You may use canned beets, but make sure they are stored in their own juices and not seasoned. If using canned beets, add a tablespoon (or more) of water and puree until smooth.

**Quinoa flour is found in most health food stores. If you are unable to find it you may use 1 c. all purpose flour to 3/4 c. whole wheat flour.

***If you cannot find raspberry puree, you may make your own by pureeing fresh or frozen raspberries and then pressing through a sieve to remove seeds. Also, other berry mixtures can be used but especially look for dark berry mixtures such as raspberries, blackberries and blueberries, which are high in antioxidants.

****Cake can be made a day in advance. (The cake is rather delicate and crumbly so it is significantly easier to work with once chilled.)