i don’t know how i got it in my head that i wanted a beet birthday cake. i don’t even like beets that much (although they’re growing on me!). but six or so quite large ones arrived in our winter farm share box this week, and they just screamed birthday cake to me.
i looked at a lot of beet cake recipes online and decided to go with joy the baker’s chocolate beet cake. i don’t think i’ve made anything from her blog before, but i like her voice and the recipe called for cream cheese frosting. what more is there? actually, i also liked that it used more brown sugar than white and buttermilk. good flavors. and it was a layer cake. martha’s and the new york times’ were both single layer, and david lebovitz called his “not overly sweet, which is good for those of you looking for more of a snack cake” which, despite being an intriguing concept, was not what i was looking for.
i decided to boil my beets rather than roast them because i didn’t want to run the oven that long, but otherwise, i stuck to her instructions.
in any case, once you cook the beets, you grate them and beat them into the batter.
i wish the camera picked up the color better – once you add the cocoa, it’s not brown, it’s a delicious pinky-mauve. (has anyone called mauve delicious before? well, it is here.)
joy advises you to put beets in the frosting, too, which is another reason i chose this recipe. they make it gorgeous. i’ve heard people call beets the candy of vegetables, but it never really resonated until now.
happy birthday to me!