Saturday, January 29, 2011
Chocolate-Beet Loaf Cake
I have seen lots of different recipes that substitute beet juice for red food coloring in a red velvet cake, but a few attempts later, my cakes are still as brown as can be. So, I am waiving the white flag on that and just calling it a chocolate-beet loaf. Whatever its color, this is a moist, delicious end to a beet-filled evening.
2-1/4 C white whole wheat flour
1/2 C salted butter
1-3/4 C organic granulated sugar
1/2 C unsweetened cocoa powder
1/4 C organic beet juice
2 large eggs
1 C fresh ricotta cheese
1 T pure vanilla extract
1 T pomegranate balsamic vinegar
1 t baking soda
Preheat over to 350 degrees. Butter a loaf pan.
With a hand mixer, cream butter and sugar until lightened in color and fluffy. Add eggs one at a time, beating after each addition. Add ricotta cheese and beet juice to the mix. Using a spatula, gently stir in flour, cocoa, and baking soda. Stir in vanilla and pomegranate balsamic vinegar.
Batter should be somewhat thick. Pour batter into prepared cake or loaf pan and bake for approximately 50 minutes or until an inserted toothpick comes out clean.