Chocolate Beet Cake with Ricotta Icing

  • Prep Time: 15 min
  • Total Time: 3 h 15 min
  • Serves: 12

Ingredients

  • 1 ½ cups cake & pastry flour 375 mL
  • ½ tsp each baking powder, baking soda and salt 2 mL
  • 1 ½ cups peeled and grated beets (about 2 beets) 375 mL
  • ¾ cup buttermilk 175 mL
  • ⅔ cup unsweetened cocoa powder 150 mL
  • 2 tsp vanilla extract 10 mL
  • ½ cup unsalted butter, at room temperature 125 mL
  • 1 ¼ cups sugar 300 mL
  • 2 eggs
  • Ricotta Icing
  • 1 cup ricotta 250 mL
  • 2 tbsp unsalted butter, at room temperature 30 mL
  • 1 cup icing sugar, sifted 250 mL
  • ½ tsp vanilla extract 2 mL

Directions

  • Step 1

    Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In food processor or blender, process beets, buttermilk, cocoa powder and vanilla into a puree. Set aside.

  • Step 2

    In bowl, with hand-mixer, beat butter until soft then beat in sugar until fluffy. Beat in eggs, one at a time, incorporating each one before adding next. With mixer on low, alternately beat in dry mixture in 3 parts with wet mixture in 2 parts, starting and ending with dry. Scrape bowl as needed between additions. Scrape batter into greased and floured 9 x 5-in. (1.9 L) loaf pan, smoothing top.

  • Step 3

    Bake 45 to 50 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in pan on wire rack.

  • Step 4

    Meanwhile, drain ricotta in cheesecloth lined fine mesh sieve. Squeeze to remove excess moisture. Transfer ricotta to (clean) food processor and pulse until smooth. Add butter; pulse until light and fluffy. Add icing sugar and vanilla; pulse until smooth (if icing is too soft to spread, refrigerate 10 to 15 min. to firm up). Spread icing over top of cooled loaf. Refrigerate 2 hr. or until icing is firm. Store chilled in airtight container up to 2 days.

Tip

Garnish iced cake with raspberries.

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Nutrition Facts

  • Per serving (1/12 of the recipe)
  • Calories 360
  • Protein 7 g
  • Total fat 15 g
  • Sat fat 9 g
  • Cholesterol 70 mg
  • Carbohydrates 50 g
  • Fibre 2 g
  • Sugar 33 g
  • Sodium 220 mg