I have to be honest. I’m someone who walks around with a million tabs open at once in their brain. It may be about up coming errands, a gift to buy, groceries we may need, or just about the things I’m into or love day to day.
Simple things really – like my morning FaceTime with Raisin as he’s off to school, walking across the street for my morning Tall Americano (which lasts me almost the entire day), driving with the windows rolled all the way down and picking up Raisin knowing we’re off to a fun adventure before rushing home to make dinner. Right now the little hiccups in my growing belly are right up there and wondering who this little minnow might be.
Aside from how crazy the day can really be, these little day to day moments remind me of how awesome my life is – despite an annoying traffic jam, the oven handle falling off, or having something not go as planned at work – hanging out with family and friends and the small joys bring me back to a place of blissful happiness.
I made this chocolate beet cake on the weekend at the lake listening to the waves meters away. The breeze was flowing through the cottage and I could hear plenty of boats buzzing by. I mean I was already in a happy place mixing butter, sugar and cocoa powder knowing chocolate cake was in store for dessert after dinner, so everything else was an added bonus. But seriously, who doesn’t love the thought of chocolate!?
One of my friends mentioned they made a chocolate beet cake and I couldn’t get it out of my head. I’m a fan of any sort of roasted beet salad, and the thought of it being in a dessert totally sounded mind blowingly delicious….and seriously – it is. Rich, fudgy and decadent are the best ways to describe this cake. No nodes of any beet flavour which was a win for the guys (I think).
I get some sorta weird satisfaction knowing there’s a vegetable in a dessert. Not that I think it’s healthier, but somehow, someway it seems like there’s this hidden surprise inside for everyone. Okay maybe not everyone, but for me! Not that it’s a sneaky factor like pureeing tons of vegetables in a pizza sauce for Raisin, but because it’s more of a victory when you can’t taste a vegetable in a dessert. They don’t seem to go hand in hand, but man do they work.
This beet cake is a gem when it comes to tasting rich and fabulous. Think champagne, and drinking more champagne. It’s like that. It gives you a buzz and you feel totally happy, and know if you have more you might regret it, but keep on going anyway. Yup, totally like that. And so WORTH it.
Next time you’re feeling the blah’s, remember the little things that are totally pick me ups, like your coffee, having a shower of epic lengths, the smell clean sheets, and most of all chocolate beet cake. They’re all up top in my books and always a way to remember the little things, really are the big things. And have a BIG slice of cake to remind yourself, cause ya I said so.
Linking up with: A Mummy Too, Designs by MissMandee, Honest Mum, Taming Twins
Rich Chocolate Beet Cake
Recipe from: Anna Olson
Ingredients for the Beet Cake
2 cup all-purpose flour
1 ¾ cup sugar
⅔ cup Dutch process cocoa powder
1 tsp baking powder
1 tsp salt
¾ cup unsalted butter at room temperature, cut into pieces
2 large eggs at room temperature
1 tsp vanilla extract
¾ cup finely grated cooked beets (about 2 large beets)
1 ¼ cup hot water
Ingredients for the Frosting
1/2 cup + 2 Tbsp unsalted butter
1 cup sugar
¾ cup Dutch process cocoa powder
¾ cup whipping cream
1 tsp vanilla extract
½ tsp salt
Directions for the Beet Cake
1 – Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
2 – Preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess.
3 – Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter has been worked into the flour (it will seem dry and crumbly).
4 – Add the eggs and vanilla and mix in slightly, then mix in the beets. Add the hot water while mixing on low speed, then increase the speed to medium high and continue to mix for 2 to 3 minutes, until the batter is thick and fluffy. Scrape the batter into the prepared pans, spread to level the batter and tap the pans on the counter to knock out any large air pockets.
5 – Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 30 minutes then turn them out onto a cooling rack to cool completely.
Directions for the Frosting
1 – For the frosting, melt the butter in a medium pot, then whisk in the sugar and cocoa powder. Continue to whisk this over medium heat until the mixture begins to bubble, then whisk in the cream. Continue to whisk until the mixture returns to a simmer (gentle bubbles) and whisk for an additional minute. Remove the pan from the heat and stir in the vanilla and salt. Cool the mixture (it will look like a thick fudge sauce) to room temperature, then chill for about 1 hour, stirring occasionally while chilling. This will set the frosting to a spreadable consistency.
1 – To assemble, peel the parchment from a cake layer and place it on a plate or platter. Spread an even layer of frosting over the top of the cake and place the second cake layer on top. Frost the top and sides of the cake, spreading until smooth. Chill the cake to set, but pull the cake from the fridge an hour before slicing and serving.
2 – The cake will keep for up to 4 days, refrigerated.