Chocolate-Raspberry Beet Cake With Buttermilk Cream | Oregonian Recipes

Name: Chocolate-Raspberry Beet Cake With Buttermilk Cream | Oregonian Recipes
Ingredients: 2 cups packed (15 ounces) brown sugar; 1/2 cup (1 stick) unsalted butter, softened; 1 teaspoon baking soda; 1 teaspoon table salt; 1/2 teaspoon dry ground ginger; 1/4 teaspoon grated nutmeg; 2 teaspoons vanilla extract; 1/2 cup vegetable or canola oil; 3 eggs; 2/3 cup (2 ounces) unsweetened cocoa powder; 2 1/3 cups (10 ounces) all-purpose flour; 2/3 cup buttermilk; 1 cup packed finely grated peeled raw beets; 1 cup (6 ounces) finely chopped bittersweet chocolate, plus more for serving; 2 cups fresh raspberries, plus more for serving; 1 vanilla bean; 1/2 cup buttermilk; 3/4 cup heavy cream; 2 tablespoons granulated sugar

recipes.oregonlive.com

Beets add a unique layer of flavor to this Mother’s Day dessert.

View full recipe on recipes.oregonlive.com

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 recipes.oregonlive.com.

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