On Line Cookbook

The New Red Velvet Cake

Recipe Information
American Cancer Society's Winner

American Cancer Society

Serves/Makes:10 or more

  • 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
  • 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.
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.)