Chocolate Beet Cake with Honey Cinnamon Mascarpone Filling
Beets are a natural food coloring agent and give the cake a rich, deep red color.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Chocolate Beet Cake with Honey Cinnamon Mascarpone Filling
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a saucepan, cook the beets in boiling water until tender. Drain, peel, and puree the beets.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Mix in the beet puree. Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
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Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, mix together the honey, cinnamon, mascarpone cheese, powdered sugar, and heavy cream until smooth and creamy.
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Place one cake layer on a serving plate. Spread the mascarpone filling evenly over the top. Place the second cake layer on top.
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Optional: Dust the top with cocoa powder or decorate with chocolate shavings.
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Refrigerate for at least 1 hour before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
