Your loved ones will never guess that this saturated chocolate cake is not so chocolate and is “stuffed” with beets. There is no no hint of vegetable, no beetroot flavor, no smell. Instead of this the cakes were very moist, juicy and sweet, and their calories are significantly lower than other chocolate biscuits. To better mask the grated beets in the cake, use alkalized cocoa. With it, cakes will turn out saturated dark colors with a more revealing chocolate aroma. Spread cakes with chocolate icing and cover it with the whole cake. Serve the finished cake and collect rave compliments! Share with friends: 
Time: 1 hour. 15 minutes. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 2 tbsp. premium flour
- 1 and 3/4 Art. Sahara
- 2/3 Art. cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 3/4 Art. butter at room temperature, sliced into pieces
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 2 large boiled beets, finely grated
- 1 and 1/4 Art. hot water
Glaze
- 0.5 tbsp. plus 2 tbsp. l (30 gr.) Butter
- 1 tbsp. Sahara
- 3/4 Art. sifted cocoa powder
- 3/4 Art. fat cream
- 1 tsp vanilla extract
- 0.5 tsp salt
Recipes with similar ingredients: premium flour, beets, eggs, cream, vanilla extract, cocoa
Recipe preparation:
- Bake the cake. Preheat the oven to 175 ° C. Oil two molds for cake layers with a diameter of 20 cm. Cover their bottom with paper for baking, and sprinkle the walls with flour, shaking off the excess.
- In a large bowl or bowl of a stationary mixer with a nozzle sift flour, sugar, cocoa, baking powder and salt with a spatula. Add butter and stir at low speed until dry loose mass.
- Add the eggs and vanilla, mix and stir in the beets. Interfering with low speed, add hot water, then increase speed mixer until moderately high and knead the dough for 2 to 3 minutes until it will not become thick and lush. Transfer it to prepared forms, align and knock the shapes on the table so that all large air bubbles.
- Bake the cakes for 35 minutes until a toothpick inserted into the middle of the biscuit will not come out dry. Cool the cakes right in the molds in for 30 minutes, then put them on a wire rack and give completely cool off.
- Cook the icing. In a medium-sized saucepan melt the butter and whisk in the sugar and cocoa. Continue stirring by heating the mixture over moderate heat until she will not begin to boil. Stir in the cream. Keep getting in the way the mixture again does not begin to boil slightly. Stir for another 1 minute and remove pan from the stove. Hang vanilla and salt.
- Cool the icing to room temperature and put in refrigerator for about 1 hour, stirring occasionally. Glaze will harden, and it can easily be applied to the cake.
- Assemble the cake. Remove the paper from the cake and place one. cake on the dish. Apply a layer of glaze evenly on it and cover on top of the second cake. Glaze the whole cake on top and over sides, distributing it in a smooth layer. Put the cake in the fridge, so that it freezes, but you need to get it an hour before serving. Cake can be stored in the refrigerator for 4 days.
