CHOCOLATE AND BEET BUNDT CAKE - Dessert Recipe | BCLIQUOR

Ingredients

• ½ cup (125 ml) unsweetened cocoa, plus extra for dusting Bundt pan
• 2 cups (500 ml) all-purpose flour
• 1 tsp (5 ml) ground cinnamon
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) kosher salt
• ½ cup (125 ml) + ¼ cup (60 ml) butter, softened, divided
• 1¼ cup (310 ml) packed dark brown sugar
• 3 large eggs, at room temperature
• 1 cup (250 g) semi-sweet chocolate chips or chocolate, coarsely chopped
• 1 tbsp (15 ml) vanilla extract
• 1 tbsp (15 ml) instant espresso powder or 1½ tbsp (22 ml) ground instant coffee (optional)
• 2 cups (500 ml) beet purée, about 6 to 8 small beets, roasted, peeled and processed until smooth
• ½ cup (125 ml) full fat sour cream or whole-milk yogurt