Ineffable Beet Root Bundt

This cake, just obliterated me. To try and describe it in words would be some kind of contradiction, but I will try. I don’t even have a picture of the final product because my camera burst into flames. But it was dark, rich, bitter—a rounded out flavor, like eating midnight sky. It’s great warm, but didn’t need frosting. That good. Good.

Don’t forget to cook-skype your best friend overseas! (Note that peanut butter is not an ingredient in the cake, but if you want to have it by your side to eat with your finger as a chef snack, that’s okay.)

1/4 c. coconut oil (if you don’t have that, you can use softened butter, last resort, olive oil)
1/2 c. sugar
100 g (3.5 oz) dark chocolate (70%), chopped
2 c. raw beetroots, finely grated (use a zester, if you have one!)
3 eggs
1 1/2 c. oats, grinded into flour
2 t. baking powder
5 T. cocoa powder
½ t. vanilla extract
2 t. instant coffee
a pinch salt

Preheat oven to 350 F°
After you’ve zested your beet root and ground your oats…

In a bowl, combine coconut oil, eggs and sugar. Whisk until it is creamy and your sugar crystals have dissolved.
Melted your chocolate and stir into the mixture, but it’s important to let it cool so that you don’t cook the eggs! Then, in go the grated beets, cocoa powder, coffee, salt, vanilla and baking powder. (The instant coffee, if you’re wondering, is to round out the flavor of the dark chocolate. It makes a big difference, trust me.) Mix well. 

Add the oat flour last! This is important, because you don’t want to throw off the consistency like I did and add too much. It should still be pourable. If you look at the picture above, it still looks pretty gloppy. I ended up adding more flour and messed it up, so don’t do what I did.

Grease and flour a bundt pan (but if you don’t have one, I recommend this handy table!)

Bake in oven for about 25 minutes.

Reach Nirvana. Serve it hot, with more cocoa powder on top. This is what it looks like in my mouth.

Love, Fran


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