Let Us Bake Beet Cake!

Have you ever tried making a chocolate beet cake with chocolate ganache frosting?

Love to bake, love to eat sweets but most of all I love to share any goodies I bake. Recently I baked up several dozen of my “everything but the kitchen sink’ oatmeal cookies. I start with a basic oatmeal raisin cookie recipe (I still use the Pillsbury cookbook I bought when my son was a baby) and then add whatever I have in the pantry. Coconut shreds, dried cranberries, nuts, pumpkin seeds, chocolate chips, you get the idea. I inherited some Heath bar chips, so I dumped those in as well. Very cunning of me. I’m a bit of a purist and don’t like toffee in my cookies. Temptation sorted.

But I digress. I wanted to tell you about a new beet cake recipe I couldn’t resist making. All in the name of experimentation of course.

In the event you’re muttering to yourself, “I couldn’t possibly resist the temptation of having cake in the house”, I’ll let you in on another of my food hacks. I freeze most of what I bake into individual portions. Freezing perfectly preserves most goodies like cake and slows down consumption – you have to take them out of the freezer and wait to thaw. Unless you’re like me and can’t wait. What are microwaves for!


Photo by Jonathan Lovekin

If it’s cake or cupcakes I’ll freeze them individually. Just cut the cake into individual portions, wrap carefully and then freeze. With cupcakes, I’ll set them on a plate in the freezer until they’re solid, then wrap and pack individually.

This luscious recipe is from Martha Stewart’s new cookbook, “A New Way to Bake – Classic Recipes Updated with Better-for-you Ingredients”.

Fudgy Chocolate Beet Cake with Chocolate Ganache Frosting is a yummy update to a classic chocolate cake with the addition of cooked beets to add depth, moistness and guilt free nutrition. I added a little unsweetened applesauce to the beets to up the moist factor and cut down the fat a bit. The recipe only calls for 1/4 cup of oil so it’s relatively fat free. I also cut down on the sugar as I don’t like a super sweet cake and it still tasted fabulous.

Indulge your sweet tooth a little – after all beets are good for you!







I hope to inspire smart women over fifty to embrace a positive, confident, resilient life of connection and travel! love | life | travel | positively

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