- 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.)
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