Beet Chocolate Raspberry Hazelnut Indulgence

3 3/4 C. Softasilk cake flour
1 3/4 C. unsalted butter, plus 2 tbsp melted
3 tbsp honey
3 C. baker’s sugar
3/4 C. sour cream
6 eggs, beaten
1 1/2 tsp salt
3/4 C. cocoa
3 tsp. soda
3 tsp. vanilla
1 1/2 C. beets, cooked, grated, and sprinkled with 1 tsp.
lemon juice
Butter and flour for pans

In mixer, cream butter, sugar, and honey. Stir in eggs,
sour cream, vanilla. In large bowl, stir together cake flour, cocoa,
salt and soda. Gradually add flour to sugar mixture. Add
the beets and beat on medium speed for 2 minutes.

Pour into 4 8 1/2 x 1 1/2 prepared pans. Bake at 325
degrees for 40 minutes or until fork comes clean. Cool and
Raspberry Glaze
1 C. raspberry jam
1 C. hazelnuts, chopped

Slice layers in half to make 8 thin layers. Warm raspberry
jam and brush on all but top layer. Sprinkle nuts on top.
Cut side of each layer. Stack to make 4 layers again with
hazelnuts in center.
White Hazelnut Chocolate Frosting
8 oz. white chocolate chips
4 tbsp. cream
8 oz. cream cheese
1 1/2 tsp. vanilla
3 C. powdered sugar
1 1/2 C. hazelnuts, chopped

Melt chocolate and cream in bowl over boiling water. Cool
to lukewarm. Beat in cream cheese and vanilla. Beat in
sugar gradually until smooth and spreadable.

Stir in 1 C. hazelnuts and half of the frosting. Use this to
frost between every other layer. Frost outside and top of
cake with plain frosting. Use remaining nuts on top of

Add comment