Chocolate Espresso Cake

This cake has a secret... want to know what it is?? and it's not that is was cooked in some new crazy cooking method using dutch ovens.


That's right... beets!! I asked John if he liked beets, he informed me if I made any he wouldn't be eating them... well I'll show him!


Grating up beats allows you to sneak them into all types of innocuous things... like CAKE!


The only issue is when said husband comes downstairs while you are in process of baking and he sees said bowl of grated beets.

"Are those beets... and are you putting them in a CAKE?!?"
"Nah those aren't beets"
"What are they then"
"I aint telling"
"They ARE beets!! You lied to me!!! What now that we're married you lie to me"
"It's for your own good, now go back to your man cave and let me bake"
"Well I aint eating it!"

The cake came out beautiful and I happily dug into it with a scoop of ice cream on the side.
"mmmmmm this is sooo good!! too bad you don't want any since there are beets in it... more for me!"
"Well... maybe I could have a little slice"
"Nope you don't eat beets, sorry."

Needless to say I caved and let him have a slice... and he loved it... stinker :D

I found this while randomly browsing in the library... best way to find new things if you ask me!

Deep Dark Chocolate Cake (my changes in red)
Recipe from Cook Yourself Thin

Serves 10
Calories per serving: 222

For the cake
Cooking spray
1 1/2 cup self-rising flour ( I used 1 cup APF + 1/2 cup whole wheat flour + 1 tsp baking powder)
1/4 cup finely ground almonds
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces beets, peeled and finely grated
4 ounces low-fat buttermilk (I used fat free milk plus a squeeze of lemon)
2 tablespoons strong black coffee (I used instant espresso)
3 large eggs
3/4 cup sugar

For the icing
1/2 cup dark chocolate, cut into small pieces
2 tablespoons strong black coffee (I used instant espresso)
2 tablespoons honey

1. Preheat the oven to 350 degrees.

2. Lightly spray an 8-inch springform baking pan with cooking spray.

3. In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.

4. Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.

5. Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. (Mine took 40 for some reason) Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.

6. Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold. 7. To make the icing, prepare a double boiler.

8. Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.

9. With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving.


Chow!!!!