Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/4 teaspoon salt
one can (15 oz.) whole or quartered beets (not pickled), drained (reserve liquid)
1-1/4 cups granulated sugar
one cup vegetable oil
1/2 cup juice from beets
three large eggs
one teaspoon vanilla extract
four squares (one ounce each) unsweetened chocolate, melted
one cup semi-sweet chocolate chips
Preparation:
Preheat oven to 350 degrees F. Arrange rack in the midst of the oven. Line a 9 x 13-inch baking pan with non-stick foil.
In a medium bowl, measure flour, baking soda, and salt. Whisk to combine. Set aside.
Puree drained beets in a food processor or heavy-duty blender. Scrape in to a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until incorporated.
Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.
Pour in to baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the middle comes out tidy. Do not over-bake or it will become dry. Let icy to room temperature.
This cake is damp and scrumptious without any topping. However, in case you would like to dress it up, you may sift powdered sugar over the top or frost together with your favourite icing.
Yield: 36 to 48 servings, depending on cut size
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