The surprise in this cake, which, for me, is a total surprise that I really like it, is not really new, I’ve heard of it before; it’s adding beets to a chocolate cake. This recipe comes from the book Better Food for Kids, from which we’ve made a few recipes. As you might have guessed, I find this cake to be quite delicious, moist, and, the best part, it does not taste like a beet cake with chocolate, rather it is a good-tasting moist chocolate cake. If the idea of beets doesn’t turn your fancy, you can always substitute the beets with 4 bananas and 1/2 cup of milk. But, try the beets! The decoration on this cake, done wonderfully by my beautiful Bride, is for my young daughter’s birthday. We used natural colours, beet red (how appropriate!), turmeric yellow and blue from red cabbage. They worked out well, though are not so bright as the artificial colours.Chocolate Surprise Cake
1-3/4 cups all-purpose flour
6 Tbsp cocoa powder
1-1/2 tsp baking powder
1/4 tsp salt
1 19 oz can beets, drained and puréed
1 cup granulate sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup butter, softened
2 tsp vanilla extract
Preheat the oven to 160C/325F. In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Grease an 8-inch square baking pan.
Combine beets, both sugars, oil, butter, eggs and vanilla extract in a stand mixer. Beat on slow until blended, then on high for 1 to 2 minutes, until thoroughly mixed. Add flour-cocoa mixture in small batches and mix on low.
Pour batter into greased baking pan and bake for 40 minutes (check doneness by inserting a toothpick in the centre of the cake). Cool on a wire rack.