Super Dense and Not Too Sweet Chocolate Beet Cake

Put all them dry ingredients in a large bowl and mix em up really good.

Just before you peel the peel the pretty beets, preheat the oven to 325 and pause to admire the beauty of the rings on the beets. Ok, now peel them beets.

While the beets are cooling, put all your liquid ingredients into a smaller bowl, EXCEPT the buttermilk.

Now, put those pretty little beets in a food processor and add the buttermilk. Puree them together. You should have 1-1 1/4 cup of puree.

Add the puree to the liquid ingredients and mix really well. It should be a delightfully pink color.

Add the liquid ingredients to the dry and mix with a spatula. Please, please don’t mix it too much. The cake will be super dense and the gluten does not need to be encouraged.

Add the mixture into some sort of cake or bundt pan. The recipe called for 2 9 inch cake pans. That seemed a bit silly. In my bundt pan it cooked up to about 80% of the pan.

I cooked mine about 50 minutes. I’d say plan on at least 40 minutes and start checking. When it is done you of course want to let it cool in the pan a bit, then fully cool on a rack.

I iced mine with a simple cream cheese icing

• 3 oz. Cream Cheese (Neufatchel)
• 3 Tbsp powdered sugar
• 2 Tbsp milk
• 1/2 tsp vanilla

Blend really well the cream cheese and sugar.

Blend in the milk, adjusting to the desired consistency.

Blend in the vanilla.

The original recipe said it makes approximately 6-8 servings. I think they must be gluttonous Americans, especially if this is served as dessert after a proper meal. I’d say 10-12 servings or more. If you are feeling depressed it may be 2-4 servings.