My initial thought when I first saw this recipe while perusing my favorite blogs was my mom. At the time (A few months ago) she had kale salad (with almonds) for lunch and beet juice for breakfast every workday so this cake struck me as the perfect thing for her. Since I hadn’t made her a cake this year for her birthday, I decided that this one would be dedicated to her, and I honestly wouldn’t have considered making it otherwise.
This cake is weird and quirky in a way that I unfortunately didn’t think of. That was all Desserts For Breakfast, and her brilliant ways. I absolutely love this food blog and am actually about to make a basil frosting I’ve made previously from the same blog tonight!
Although I enjoy this blog and the great recipes and ridiculously artsy photos, there was a major flaw in this recipe. The frosting. What was supposed to be ganache transformed into a sort of mousse, and it was only partially my fault. Either I did something wrong in the recipe or the recipe truly just didn’t work. The original recipe had you mix the melted chocolate with a boiled butter and cream mixture. I did that and let it cool as the recipe said, to start with it was very soupy and not the thick consistency that a decent ganache should be. When it hadn’t thickened after cooling I decided to whip some cream and fold that in so I would be lathering some sort of frosting rather than drizzling chocolate sauce on my cake. When it became fluffy with the cream I tried it, thinking is this what mousse is? I looked it up, unsure, and read a couple recipes saying to do pretty much just what I did. So whoops, I made mousse!
But first make the…
Chocolate beet Cake
2 small beets (200 g total)
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup cocoa powder
12 tablespoon butter, at room temperature
¾ cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1/2 cup cream
3/4 cup whole milk
1/2 cup hot coffee
1. Preheat oven to 350 degrees F. Wrap the beets in aluminum foil and place on a baking tray. Roast for about 30 minutes, until tender. Remove from the oven and let cool completely. When cooled, cut off the tails, and peel the beets. Grate the beets and set aside.
2. Prepare a bundt mold by greasing and flouring the inside. Keep the oven at 350 degrees F.
3. In a bowl, whisk to combine the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
4. Put the butter in a mixer bowl with the paddle attachment. Cream until light, about 2 to 3 minutes. Add the brown sugar and granulated sugar and continue beating on medium until light and fluffy (about 2 to 3 more minutes). Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract.
5. Whip cream until it forms stiff peaks.
6. In two stages, add in the flour mixture, alternating with the whipped cream and the whole milk. Mix until combined be sure not to overmix. Pour in the hot coffee and mix. Fold in the grated beets.
7. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out cleanly. Remove from the oven and let cool on a wire rack at least 20 minutes before unmolding from the pan. Let cool completely on the rack.
9 oz dark chocolate, chopped
1 cup milk
3 tablespoon butter
½ cup cream
1. In a heatproof bowl, melt the chocolate over a pan of simmering water.
2. In a saucepan, heat the milk and butter just until simmering.
3. Pour the hot milk mixture over the chocolate and stir until smooth.
4. Cool chocolate in the refrigerator for about 30 minutes (or the freezer for about 10 minutes) stirring occasionally.
5. As the chocolate cools, whip the cream until it forms stiff peaks, then fold into the cooled (but not hard) chocolate. The mousse should be really fluffy, smooth and creamy after folding in the whipped cream.
1 bunch curly kale, stemmed
1 tablespoon olive oil
flaked sea salt
1. Preheat oven to 300 degrees F.
2. Chop the kale into large pieces and toss with salt and oil.
3. Spread the kale onto a baking sheet without layering it, if it is layered it won’t dry out and become crisp. (cook the kale really close to serving time so it doesn’t get soft and chewy)
4. Cook for about 20 minutes, until kale is dry and crispy.
Toast ¼ cup sliced almonds until slightly brown, giving the room a nutty flavor.
Frost the cake. doctorate the cake with kale and almonds.