Prepare to embark on a culinary adventure that defies expectations and challenges everything you thought you knew about desserts! This Chocolate Beet Cake with Beet Orange Ice Cream is not just a recipe—it's a magical transformation of humble vegetables into an extraordinary, decadent treat that will leave your taste buds dancing and your guests utterly amazed. Imagine a rich, moist chocolate cake with a hidden nutritious twist and a vibrant, refreshing ice cream that looks like it came straight from a gourmet restaurant's kitchen.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cooked beets, pureed
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For ice cream: 1 cup beet puree, 1 cup orange juice, 1 cup cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the pureed beets and vanilla extract until fully incorporated.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the ice cream, combine beet puree, orange juice, and cream in a blender. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
- Slice the cake and serve each piece with a scoop of beet orange ice cream.
Tips
- When pureeing beets, wear gloves to prevent staining and use a high-powered blender for the smoothest texture.
- Ensure all ingredients are at room temperature for better mixing and a more uniform cake texture.
- Don't overmix the batter—stop mixing as soon as the dry ingredients are just incorporated to keep the cake tender.
- For the most intense flavor, use fresh, organic beets and freshly squeezed orange juice.
- If you don't have an ice cream maker, you can still make the ice cream by placing the mixture in the freezer and stirring every 30 minutes to prevent ice crystals.
- Let the cake cool completely before slicing to prevent crumbling and ensure clean, perfect cuts.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
