The secret ingredient in this cake is beets, which add fiber and the B vitamin folate, two nutrients not commonly found in chocolate cake. In addition to the nutritional bonus, the beets contribute a hint of sweetness, a dark chocolate-like color and moisture.
Makes 12 slices
3 ounces (3 squares) unsweetened chocolate
1 can (14½ ounces) sliced beets with their liquid
2¾ cups flour
⅔ cup plus 4 teaspoons unsweetened cocoa powder
1½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 large eggs
2 large egg whites
2 cups granulated sugar
1¾ cups buttermilk
⅓ cup extra-light vegetable oil, such as olive or canola oil
1 cup confectioners’ sugar
2 tablespoons low-fat (1%) or fat-free milk
½ teaspoon vanilla extract
1. Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray. Dust with flour, shaking off the excess.
2. In the top of a double boiler, melt the chocolate. Let cool to room temperature. In a food processor, puree the beets and their liquid. Set the beet puree aside.
3. In a medium bowl, combine the flour, ⅔ cup of the cocoa, the baking powder, baking soda and salt.
4. In a large bowl, with an electric mixer, beat the whole eggs, egg whites and granulated sugar until light and lemon-colored. Beat in the melted chocolate, the beet puree, buttermilk and oil. Fold in the flour mixture.
5. Pour the batter into the bundt pan. Bake for one hour and five minutes, or until a toothpick inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan. Cool the cake in the pan for 30 minutes, then turn out onto a wire rack to cool completely.
6. Meanwhile, in a small bowl, stir together the remaining 4 teaspoons cocoa, the confectioners’ sugar, milk and vanilla, stirring until smooth. Drizzle the glaze onto the top and down the sides of the cooled cake.
Nutrition per slice: 286 calories, 12g total fat (4g saturated), 37mg cholesterol, 4g dietary fiber, 41g carbohydrate, 8g protein, 395mg sodium.
Good source of: fiber, folate, riboflavin, selenium, thiamin.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.