Alisa’s Favorite Chocolate Cake
1 can (15 oz.) whole beets, drained (save juice)
1 ¼ cups granulated sugar
1 cup vegetable oil
½ cup juice from beets
3 eggs
1 teaspoon vanilla
¼ teaspoon salt
1 ½ teaspoon baking soda
1 ¾ cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted
1. Sift together salt, baking soda, and flour. Set aside.
2. Place beets in blender jar and puree.
3. Add sugar, oil, and beet juice to beets and blend.
4. Add eggs and vanilla. Blend well.
5. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute.
6. Stir in melted chocolate.
7. Pour batter into two greased and floured 8- or 9-inch round cake pans.
8. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool.
9. Frost with your favorite chocolate frosting and decorate top with chocolate curls or chocolate roses as desired.
Tip:
Sprinkle mini chocolate chips on the frosting between each layer for extra texture.
To make chocolate curls:
Melt semi-sweet chocolate chips or semi-sweet baking squares in the microwave. Invert a baking sheet and spread the chocolate in a thin layer over the sheet. Let set in refrigerator until chocolate is set but not hard. Take a spatula and scrape the chocolate from the pan to create a curl. The curls will be as wide as the spatula used. If the chocolate breaks let it soften at room temperature. If it is too soft, return to the refrigerator for a few more minutes. When you have the right consistency you will be able to create beautiful chocolate curls. Place a pile of curls on the cake and lightly dust with powdered sugar.
To make chocolate roses:
Melt 10 ounces of semi-sweet chocolate chips or almond bark in a double boiler over low heat or in the microwave. Add 1/3 cup light corn syrup to the melted chocolate. Stir well and pour mixture onto a sheet of wax paper (or a Silpat baking mat) to approximately ½” thick. Cover with waxed paper and leave for several hours until mixture is pliable. Chocolate will become like a soft clay and can be molded into any shape.
To form an edible chocolate rose, roll several small chocolate balls and flatten to make round disks. Roll one disk into a cone shape. Wrap two other disks around the cone to make a rosebud. Continue to wrap chocolate disks around the rosebud until desired size rose is reached. Each chocolate disk will form a petal as it is wrapped on the rosebud. Use chocolate roses to decorate cakes or place on wooden skewers or small dowels to make a bouquet. Roses will harden after several days. Store chocolate roses in a cool, dry place.
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