Beet Bundt Cake With Chocolate Ganache and Raspberry Coulis
By: Adrien
Published: Saturday, January 15, 2011 - 4:25pm

Ingredients




FOR THE CAKE:
1/2 cup canola oil
1 1/2 cups packed dark brown sugar
2 cups puréed cooked beets
1/2 cup chocolate chips, melted, such as Ghiradelli semi-sweet
1 teaspoon vanilla extract
2 cups all-purpose flour
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
FOR THE RASPBERRY COULIS:
1 pint raspberries
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.