This tender, moist cake is dark as sin and absolutely delicious. The bright red beet puree disappears seamlessly into the batter, and one would never know it’s there.
Beets add zero flavor and color, just moisture. Simply a very good plain chocolate cake.
Have fun asking people to guess the secret ingredient!
4 oz. semi-sweet chocolate (better bittersweet)
1 c. vegetable oil (or, better, coconut oil), divided
1 3/4 c. granulated sugar
3 lg. eggs
2 (1 lb.) cans of sliced beets, drained & pureed
2 c. sifted all-purpose flour
2 tsp. soda
1/4 tsp. salt
2 tsp. vanilla
Powdered sugar (opt.)
Preheat oven to 375 degrees. Melt chocolate with 1/4 cup oil in a saucepan, over very low heat. Allow to cool slightly.
Beat sugar and eggs together until light and fluffy. Stir in remaining oil, beets
and melted chocolate. Beat thoroughly.
Sift flour with baking soda and salt; stir into the batter. Add vanilla,
mix again. Pour into a greased and lightly floured Bundt pan; bake until
a toothpick inserted comes out clean, about 1 hour.
Cool on rack, remove from pan. Dust with powdered sugar.
(adapted from recipe found on Cooks.com)