Beet Bundt Cake With Chocolate Ganache and Raspberry Coulis

Ingredients

FOR THE CAKE:
1/2 cup canola oil
1/2 cup chocolate chips, melted, such as Ghiradelli semi-sweet
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
FOR THE GANACHE:
1/2 cup chocolate chips (again, Ghiradelli semi-sweet)
2 tablespoons butter
1/2 cup almond milk
1/2 teaspoon cinnamon
2 cups powdered sugar, sifted
1/2 cup sugar
1/4 cup water

Preparation

1
Preheat oven to 375º and lightly oil a Bundt pan.
2
In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
3
In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture and stir until just combined.
4
Pour into prepared Bundt pan and bake for 35-45 minutes or until a toothpick inserted near the center comes out clean.
5
Meanwhile, melt chocolate chips and butter together in a double-boiler until smooth.
6
Add chocolate mixture to a small saucepan with milk and cinnamon and stir over low heat until mixed.
7
Remove chocolate and milk mixture from heat and pour into a mixing bowl. Whisk in powdered sugar and refrigerate until thick.
8
Heat raspberries, sugar, and water to a simmer, then reduce heat to low until raspberries begin to fall apart, around 8 minutes.
9
Pour raspberry mixture into a food processor and purée, then strain the berries to remove the seeds.
10
Remove cake from oven and cool in pan for 10 minutes before removing to a wire rack. Cool completely. Brush with chocolate ganache and serve with raspberry coulis.

 



Yield:

1 pie.

Added:

Saturday, January 15, 2011 - 4:25pm

Creator:

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