I’ll be the first to admit that I had never had fresh beets until having Liam. It was always the jarred kind that I ate and I turned to not liking them, not appreciating them as a root? vegetable?
Well, I decided that if Liam was going to try them, that I should too. They were surprisingly sweet and with that I decided that it was time to hide them in something sweet!
That’s all I have to say.
Remember how I’ve made chocolate things with black beans? Well, it’s like that. You hide them in the cakes and it makes for an incredibly moist treat!
I literally sat there on the floor of my kitchen by the light of the window where I’m sometimes lucky with the light. Otherwise, I usually go outside to take photos. Liam was taken a nap (perfect timing) and it was glorious.
What a delightful treat.
And SO easy to make!
Chocolate Beet Cakes for Two
adapted from The Simple Lens
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup white whole wheat flour
- 1 tablespoon hershey’s special dark cocoa powder
- 1/8 teaspoon white distilled vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon homemade syrup
- 4 tablespoons milk
- 2 tablespoons unsweetened applesauce
- 1/3 cup beet purée
- 1/4 cup Ghirardelli 60% cacao chocolate chips
- Preheat the oven to 350°F.
- Spray two 5 ounce ramekins with canola spray. Set aside.
- In a medium bowl, combine the dry ingredients (baking soda, baking powder, flour and cocoa) together.
- In a small bowl, combine the wet ingredients (vinegar, vanilla, syrup, milk, applesauce and beet purée).
- Pour the wet ingredients over the dry and whisk until combined.
- Evenly pour the batter into your two ramekins and set on a baking sheet.
- Bake for 30-45 minutes or until a cake tester comes out clean.
- Allow to cool for 5 minutes.
- Meanwhile, melt the chocolate chips in a microwave safe bowl for 15 seconds at a time until melted.
- Drizzle the melted chocolate onto the cakes and enjoy!
Servings: 2 small cakes