CHOCOLATE AND BEET BUNDT CAKE - Dessert Recipe | BCLIQUOR

Name: 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; DARK CHOCOLATE GANACHE 1 cup (250 g) bitter or semi-sweet chocolate, coarsely chopped; 2 tbsp (30 ml) unsalted butter; ½ cup (125 ml) whipping cream

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Choco-beet Bundt Cake | Rich cocoa meets earthy beets for a unique dessert. Serves 6-8. Dust of cocoa adds the final touch.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bcliquorstores.com.

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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
DARK CHOCOLATE GANACHE 1 cup (250 g) bitter or semi-sweet chocolate, coarsely chopped
2 tbsp (30 ml) unsalted butter
½ cup (125 ml) whipping cream