Let them eat cake! Ahhh cake. White, yellow, cream, chocolate, cheese. Everyone loves cake right? Well this one is delicious and it contains beets! Yes beets. Now don't think yuk beets! This is a moist beautiful cake that you will be proud to serve anytime or for that special occasion!
Many people think that Red Velvet Cake is a Southern invention and, although it has gained popularity there, it actually started out as a signature dessert at the Waldorf-Astoria in the 1920's.
I promise that if you will make this cake it will be a big hit with friends and family. The frosting is soooo good I could eat it all by itself!
For The Cake:
4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 pounds of sliced or diced canned beets, drained and pureed
1 teaspoon red food coloring
For The Icing:
2 cups heavy cream
12 ounces cream cheese at room temperature
12 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans and line with parchment paper.
To prepare the cake melt the chocolate in a bowl set over a saucepan of boiling water or in the top of a double boiler. You may melt in the microwave for about 20 30 seconds.
Place the sugar, eggs, oil, and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix or low speed for 2 minute4s.
In a mixing bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl so everything is well Incorporated.
Add the melted chocolate to this and continue to mix on low seed.
Add the pureed beets and food coloring.
Continue to mix on low seed until everything is thoroughly combined.
Evenly divide the batter between the 3 prepared pans bake in the middle of the oven for 20 to 25 minutes or until the center of the cake springs back when touched, or when an inserted toothpick comes out clean.
Remove the pans from the oven and transfer to a cooling rack. Let cool for 10 minutes in the pans, then turn the layers out onto your cooling rack.
To prepare the icing our the cream into a small bowl and whip to soft peaks and set aside in the refrigerator.
Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth.
Add the mascarpone and continue to mix on low seed until the cheeses are well combined.
Add the vanilla and powdered sugar and mix until everything is just combined.
Turn off the mixer and fold in the whipped cream by hand with a spatula.
Place the first layer on a cake plate and top with some of the icing. Repeat until all the layers are covered with icing, then ice the top and sides of the cake. I shaved some chocolate on top.
Store in the refrigerator until ready to serve.
This was a big hit and I will be making it again and again!
Until my next post, keep cooking with love!
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