Make Ahead
Nigel Slater's Extremely Moist Chocolate-Beet Cake
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96 Reviews
Gabriella B.
December 24, 2023
This has been my favorite chocolate cake for years. My husband and I have a tradition of making it together every Valentines Day. The cake rarely lasts for more than a day since we end up eating it at every meal.
3RevRd
April 19, 2022
Delicious with a rich bittersweet mood. I can’t emphasize enough how necessary it is to let the cake cool completely. I didn’t and covered it too soon. It turned dense, like a pudding, but no less yummy. Not sold on the créme fraîche topping.
titi
January 26, 2019
loved this cake! was lovely just plain with some afternoon tea. putting this one on rotation.
moody B.
April 17, 2018
here's how i did it:
8 oz beets pureed
2 sticks uns. butter (16T)
1 packet instant espresso
scant 1 cup dark cocoa powder
2t vanilla
1 heaping t baking p.
1/2 cup unsw. applesauce
1 1/2 cup powdered sugar
2 eggs, separated
begin to melt butter over lo. sift flour, baking p., cocoa in med. bowl. set aside. in separate bowl sift powdered sugar. set aside. dissolve espresso in warm butter. remove from heat. stir in vanilla. stir in applesauce. separate eggs and stir in yolks. transfer mixture to large glass bowl. into whisked egg whites add sifted powdered sugar. mix until sugar is completely absorbed. combine egg white mixture with butter mixture. add sifted flour mixture to bowl and stir to combine. i buttered and lined an 8x8 brownie pan and baked for 40 min. in hindsight i should have take it out at maybe 35 for a moister cake, but as is it is very bouncy and has a distinct beet flavor. i like this as i like beets. i'm not sure someone who does not like beets would like it, they might notice the flavor. would be very good with a frosting or whipped cream. personally, i didn't have either. i'd like to make it again and add some chopped chocolate as well. thanks for the interesting recipe. it was great to use up some cooked beets sitting in the fridge.
8 oz beets pureed
2 sticks uns. butter (16T)
1 packet instant espresso
scant 1 cup dark cocoa powder
2t vanilla
1 heaping t baking p.
1/2 cup unsw. applesauce
1 1/2 cup powdered sugar
2 eggs, separated
begin to melt butter over lo. sift flour, baking p., cocoa in med. bowl. set aside. in separate bowl sift powdered sugar. set aside. dissolve espresso in warm butter. remove from heat. stir in vanilla. stir in applesauce. separate eggs and stir in yolks. transfer mixture to large glass bowl. into whisked egg whites add sifted powdered sugar. mix until sugar is completely absorbed. combine egg white mixture with butter mixture. add sifted flour mixture to bowl and stir to combine. i buttered and lined an 8x8 brownie pan and baked for 40 min. in hindsight i should have take it out at maybe 35 for a moister cake, but as is it is very bouncy and has a distinct beet flavor. i like this as i like beets. i'm not sure someone who does not like beets would like it, they might notice the flavor. would be very good with a frosting or whipped cream. personally, i didn't have either. i'd like to make it again and add some chopped chocolate as well. thanks for the interesting recipe. it was great to use up some cooked beets sitting in the fridge.
Fi
August 26, 2017
Great cake; it was demolished at work. Easy to follow instructions. Really enjoyed making this. In fact I'm going to make it again today for my mum :)
Yayita
February 4, 2017
I was really looking forward to trying this out and my expectations were high based on the comments. Although the end product was good it wasn't the best chocolate cake I have had nor was it amazing. I followed the recipe as written with the following exception: 3oz of the 7 oz of fine chocolate asked for was at 60% instead of 70% (as I had ran out of it). I felt that the Cake needed a tad bit more sugar, or have a sweeter frosting. Like many of the other people said in the comments, it's one of the fussiest instructions I have had to follow...it was a bit stressful lol. I am just glad it had photos for every step of the recipe, it helped me gauge if things were going as planned. The coloring of my cake wasn't as dark as the one in the photo, which is probably due to lighting of the photo. My cake was more on the reddish brown side which makes me wonder if 8oz of beets was too much? Should I have measured a cup of puréed beets instead? Anyone else have this problem? My cake was moist but maybe it was more on the denser side.
Michelle D.
November 23, 2016
I assume this would store well for a day, untopped, but would love confirmation...
Sadaf
November 5, 2016
I baked it. This is so delicious and I'm proud of this recipe. All of my friends loved it and told me we wanted more. Thanks.
samanthaalison
February 15, 2016
I loved this, though the recipe is overly fussy. We liked the creme fraiche and poppy seeds, but I think I'd prefer it with ganache. I added 8 oz of the beet puree, since it seemed weird to measure them before you remove the skins and stems. I melted the chocolate in the microwave, because I'm lazy. Warmed up the coffee I used that was as well. I had to rewarm it a bit to get the butter to melt all the way. I can't figure out why he's so insistent about how you stir it - I bake all the time and I've never seen that, and mine turned out great despite my stirring. The order of mixing seems weird, also - once you whip the whites you fold in the sugar, then you fold those into the chocolate, and then you fold in the flour - the whites get folded three times, which seems like a bad idea if you're trying to retain air in them. I might try adding the sugar directly to the chocolate mixture instead next time. Or is there a reason that you fold the sugar directly into the whites?
Seriously, though, despite my complaints, it was really delicious - will definitely make again.
Seriously, though, despite my complaints, it was really delicious - will definitely make again.
mela
March 14, 2018
The original recipe from Nigel Slater calls for 9 oz beets, cooked AND peeled, so your instinct was right on. Here's the link: https://www.bbc.co.uk/food/recipes/beetroot_chocolate_cake_82388
mela
March 14, 2018
Probably less sugar and butter in the Slater recipe too, though I haven't confirmed that yet.
BarnOwlBaker
October 30, 2015
Has anyone made this at high altitude? Would love to know your adjustments please! I live at 8200' and want to make this for a birthday cake.
Hina K.
September 4, 2015
Does it matter if I use Dutch process cocoa or do I need to use regular cocoa?
Stacey S.
June 22, 2015
@epicharis.......I love the way Nigel writes....and I did not find this cake difficult at all.....I also love the way you write! hilarious!
epicharis
June 22, 2015
Woe betide the fool who assumes this is just a more involved chocolate cake. This recipe isn't just unfriendly, it's downright hostile; I can't believe Nigel Slater wrote it this way. Why not specify the butter and chocolate are to be chopped into small pieces in the ingredient list? Why insist upon a six-bowl balancing act where the chocolate melts (dangerously close to seizure point) as you whisk the dry ingredients together? Why not specify you'd better be hitting the dumbbells pretty hard if you want the egg yolks to mix in properly with the chocolate? When I got to the step about folding in the whites "firmly but gently" I shouted a few choice expletives at the screen.
Terrible writing aside, this cake rewards those brave (stupid?) enough to attempt it. It is good in the best, purest sense of the word. It is diet-busting, devil-may-care good. It's so good you'll want your marriage to break up if only to justify your licking up every last drop of batter before polishing off a slice or two of the amazing cake. It's absolutely incredible, and I will definitely make it again, but not without a top-of-the-line KitchenAid.
Terrible writing aside, this cake rewards those brave (stupid?) enough to attempt it. It is good in the best, purest sense of the word. It is diet-busting, devil-may-care good. It's so good you'll want your marriage to break up if only to justify your licking up every last drop of batter before polishing off a slice or two of the amazing cake. It's absolutely incredible, and I will definitely make it again, but not without a top-of-the-line KitchenAid.
Hippolyta
October 5, 2015
I laughed out loud when I read this review because it's spot on. Stream-of-consciousness works for a poem or short story, but a recipe?!
I like the cake a lot, but I don't think it exceeds other chocolate cakes in deliciousness as much as this recipe surpasses the other cakes' recipes in annoyingness.
I like the cake a lot, but I don't think it exceeds other chocolate cakes in deliciousness as much as this recipe surpasses the other cakes' recipes in annoyingness.
Hanna H.
September 22, 2016
I think Nigel's recipe writing style is lovely. He makes cooking a more heartfelt experience and I think you should have been more prepared before starting the recipe.
Denise
May 27, 2015
Please let me lnow if I can use espresso instant powder (mixed with the 1/4 cup
hot water) as recipe did not specify...will it make a difference if it is instant or regular AND/OR can I use dark roast coffee instead?
hot water) as recipe did not specify...will it make a difference if it is instant or regular AND/OR can I use dark roast coffee instead?
Anahí G.
May 28, 2015
Any liquid will do. Coffee is for the flavour but you can use water as well :)
Stephanie D.
April 2, 2015
I'd like to make a layer cake out of this... should I increase the recipe by 1.5 (using two 8-inch springform pans)? Or, would the recipe as-is be enough for two layers?
amyinmotion
February 26, 2014
Made this last week and the flavor was great although the texture was not as moist as it probably should have been. But I'll have to make it again when I have more time and patience to follow the directions to the letter, which I couldn't be bothered with the first time.
The butter started separating out as I was mixing in the eggs. So I iust drained out the excess melted butter and added it back into the cake batter at the end as if I were making a genoise.
The butter started separating out as I was mixing in the eggs. So I iust drained out the excess melted butter and added it back into the cake batter at the end as if I were making a genoise.
Tamara
January 1, 2014
Does this have to be baked in a springform pan? Want to make a larger version for a party.
gingerroot
September 28, 2013
Made this again for my mom's birthday, subbing my own gf mix (thank you Shauna!) and it was fabulous, as good if not better than w/regular AP flour. I made a mix of 200 g buckwheat flour, 150 g potato starch, 150 g sorghum flour and then used 140 g plus 2 T for this recipe. I added 1/4 t more baking powder. Such a wonderful cake!
Janine R.
August 31, 2013
Just made this cake as we had dug up all the beet root from the bottom of the garden. Didn't have any espresso so used normal coffee in the cake. I can honestly say that the cake was a resounding success and I will deinately bake again. Did produce a lot of washing up however it was worth it.
Kmk
July 26, 2013
I've had NS's Tender cookbook for a while now and was immediately intrigued by the idea of this recipe, which has since lurched in the back of my mind taunting me. Drrrr. Well, I finally made it today and can report the effort is well worth it and that you should not put it off another minute, if you're tempted! My supper club girlfriends were totally wowed as was I! I followed the recipe to the letter except for two changes. Instead of 1/4 cup hot espresso I used 3/4 cup- an accidental change, I must admit. And probably because of this extra liquid I needed to bake the cake 12 minutes over the directed bake time. Despite the mistake, the outcome was flawless. Also, I liked the creme fraiche and poppy seeds topping but can easy imagine any frosting, etc on top. Bravo! Will definitely make it again.
sarah B.
July 12, 2013
Any thoughts on whether I could make this gluten free? My daughter is newly diagnosed with celiac and I am new to baking in general. Could I just replace the all-purpose flour with ground almonds or would it all fall apart, like the last disaster I made!
Hema
March 19, 2013
Tried this cake.. it came out quite well.. super moist.. tasty (added a couple of spoons of sugar more), beautiful texture... except that it was VERY OILY.. I used unsalted butter n the measurement stated.. but don't know what went wrong.. :(
but other than the oily part.. we loved it.. :)
Enjoying the cake (with help of kitchen towels!) :*
P.S. added a spoon full of vanilla essence.. wanted to make sure the cake doesn't smell eggy! Hope this dint make it oily!:O
but other than the oily part.. we loved it.. :)
Enjoying the cake (with help of kitchen towels!) :*
P.S. added a spoon full of vanilla essence.. wanted to make sure the cake doesn't smell eggy! Hope this dint make it oily!:O
millicent
March 13, 2013
YUM YUM YUM. This cake took forever to make, cost a mini-fortune and used so many bowls, whisks, pots and pans but was definitely worth the wait. This cake was phenomenal as it was so moist and rich. It disappeared within a few hours which is always a good sign. As I have chickens that lay too many eggs, and grow a lot of beetroot I spent my money on quality (and expensive) chocolate and cocoa. I am always one to eat off the land but when I do buy something... always buy the best. Good quality chocolate and cocoa definitely give this cake its extra edge. Thanks
Indrani
February 17, 2013
I love this cake! What a great recipe. I had to bake it an extra 15 minutes or so like some of the other commenters but it stayed really moist. I had been thinking of my mother's Sacher torte, so I sliced it into two layers and sandwiched it with apricot jam. Then, just because, I frosted it witha a slightly sweetened whipped cream and cream cheese frosting. It may be my favorite cake ever -- as chocolatey as a flourless soufflé type cake but not as dense and heavy. Thank you!
Stacey S.
February 13, 2013
I posted this cake on my blog yesterday........I didn't do the creme fraiche, but Martha's chocolate ganache icing.
It was wonderful and moist! We loved it!
http://staceysnacksonline.com
It was wonderful and moist! We loved it!
http://staceysnacksonline.com
gingerroot
February 11, 2013
Fussy as promised, this cake really delivers on flavor and texture. What a lovely chocolate cake! I made it for a goodbye party for friends moving to London. After all the oohs and ahhs my 5 yo son announced the secret ingredient with a big grin. I used a 9 inch springform and had no trouble with the cooking time - it was perfect at 40 min (though my oven runs a touch hot). Thanks for another fabulous genius recipe.
gingerroot
February 11, 2013
One more thing...one of our friends recently learned he is lactose intolerant (though he can have butter) so we skipped the creme fraiche for a simple dusting of confectioner's sugar - it was perfect.
steph B.
January 30, 2013
the most heavenly, divine, scrumptiously delicious cake EVER. WITH creme fraiche and poppy seeds, an absolute must. My partner, my 11 and 13 year old and myself had a piece and then stared reverently at it for about 40 minutes - desperate to tuck in but afraid to make it disappear. I didn't add the extra couple of tbsp of butter and used 3/4 of a cup of sugar - a sacred cake to us
Leighodo
January 29, 2013
could you help me with the cup measures... do you know what they are in grams or ml's? thanks
catalinalacruz
November 13, 2013
A late reply, but here is the recipe from BBC in metric measurements. http://www.bbc.co.uk/food/recipes/beetroot_chocolate_cake_82388
Anna H.
January 12, 2013
I just wanted to say thank you for such a great recipe! I made it tonight and it was lovely - rich, but not too rich; moist and dense without being heavy; the perfect amount of sweetness. I used a 9inch springform since that's all I had and it took 45 minutes to bake. I'll definitely be making this again!
jillianleedy
December 25, 2012
I love this cake. Made it with cream cheese frosting instead of the creme fraiche. It wasn't as healthy but it sure was yummy! Beets are delicious. This cake has changed my entire concept of what I now look for in red velvet cake.
mschrank
December 12, 2012
Very good...almost like a flourless chocolate cake, but more cake-like with the small bit of flour. Nobody tasted beet at all...not sure what dickensthedog did to make theirs so overpowering. The recipe is a bit intimidating, with the "as best you can," "firmly but gently" (say what?) and "transfer quickly" phrases. I may have over-baked a bit...the toothpick tester still showed wet batter several minutes after the inner part no longer wobbled when gently shaken. I ended up baking it almost 65 minutes. Still, quite moist and will make it again.
dickensthedog
November 11, 2012
I am sorry to say that this was not a winner for us. The flavor of the beets overpowered the chocolate flavor. We served it to guests last night, and no one liked it; no one even finished it. And, as my dear Aunt Muriel would have said, it was "a patchke" (Yiddish for a lot of work to make), and between the cocoa, beets, and melted chocolate, there was a lot of clean up to do as well.
pcairic
November 9, 2012
Yummy!!!
It's crème fraîche, not crème frâiche. The little hat (circumflex accent) goes on the i.
You can also do without, according to the 1990 orthographic reform.
(full disclosure: my mother tongue is French, and no, French people didn't invent the fries)
It's crème fraîche, not crème frâiche. The little hat (circumflex accent) goes on the i.
You can also do without, according to the 1990 orthographic reform.
(full disclosure: my mother tongue is French, and no, French people didn't invent the fries)
Kristen M.
November 9, 2012
Thanks for letting us know! Not sure how that hat went rogue, but it's fixed now.
Rick's F.
November 5, 2012
Made your cake yesterday for the first time taste good but is very dry. What causes it to be so dry? I expected it to be very moist with all the beets and chocolate. Made exactly to your directions.
Kristen M.
November 9, 2012
I'm very sorry (and surprised) to hear that the cake was dry! What type of pan did you use? And what did the tester look like when you pulled the cake from the oven? Thanks for letting us know.
Rick's F.
November 5, 2012
Made your cake yesterday for the first time taste good but is very dry. What causes it to be so dry? I expected it to be very moist with all the beets and chocolate. Made exactly to your directions.
HFog
October 23, 2012
like a previous poster, i had to bake it an additional 20 minutes and even so still it was a little goopy.
T. R.
October 22, 2012
I made this recipe this weekend for my sons 21st birthday. I have an garden and have beets pretty much year round. I made cup cakes and it was wonderful. One of the most involved cakes I've made but Wonderful! Of course everyone loved them too until they found out the secret. I plan on making them again but next time I may use one 70% and one 50% chocolate bar. Thanks for the great recipe and I cant wait to try another one.
T. R.
October 22, 2012
I made this recipe this weekend for my sons 21st birthday. I have an garden and have beets pretty much year round. I made cup cakes and it was wonderful. One of the most involved cakes I've made but Wonderful! Of course everyone loved them too until they found out the secret. I plan on making them again but next time I may use one 70% and one 50% chocolate bar. Thanks for the great recipe and I cant wait to try another one.
dina2470
October 21, 2012
i got 4 beets at the farmer's market but had no way to weigh them. about how many/what size beets is 8 oz of beets? and can i measure them (1 c.) after they are cooked and pureed? don't want to mess this up! thanks ( :
Kristen M.
October 22, 2012
I always ended up with 2 1/2 to 3 smallish beets -- 1 cup of puree should work!
Barbara L.
October 18, 2012
Now do you make CremeFraiche and poppy seeds frosting?
Kristen M.
October 18, 2012
You can buy creme fraiche at the store (or substitute sour cream -- lightly sweeten it if you like): just spoon it on and sprinkle poppy seeds on top! Easy, right?
kenneth.kohnen
October 18, 2012
I like the idea of this recipe but I should be able to substitute egg beaters for the eggs, splenda for the sugar and possibly other lower calories items.
Kristen M.
October 18, 2012
I wouldn't recommend using those -- just use the real ingredients and have a smaller slice! And share the rest -- it'll go fast.
Donna V.
October 18, 2012
I cannot print e-mail this recipe??? Tis site is a nightmere.
Kristen M.
October 18, 2012
There's a print button and an email button above, just under the recipe title. If you're having trouble with the buttons, feel free to email us at [email protected]
mdnyc
October 18, 2012
Would it be ok to use a non-springform type cake pan and just line the botton with parchment paper? thanks!
Kristen M.
October 18, 2012
Yes, just butter it well! and use parchment, as you said. Hope you like it!
foodlover101
October 18, 2012
I love this cake idea, but I was wondering if you could give us a creme fraiche recipe because I tried looking some recipes online, but they were all so different. Thank you!
Tokyo Y.
October 18, 2012
I think the standard is 2 tablespoons buttermilk to 1 cup whipping cream (preferrably not ultra pasteurized). Let stand overnight at room temperature. Epicurious has a recipe (http://www.epicurious.com/recipes/food/views/Creme-Fraiche-106036).
I served the cake the first time with creme fraiche but felt it just really weighed down an already very rich cake. The second time, I served it with very lightly sweetened, freshly whipped cream which I preferred. It added a nice lightness. The cake is fantastic regardless!
I served the cake the first time with creme fraiche but felt it just really weighed down an already very rich cake. The second time, I served it with very lightly sweetened, freshly whipped cream which I preferred. It added a nice lightness. The cake is fantastic regardless!
Kristen M.
October 18, 2012
Thanks Tokyo Yum! Here's a great tutorial too: http://www.food52.com/blog/3781_making_crme_frache_at_home
Jiotee
October 18, 2012
I loved the suprised ingredient and I would like to try the red velvet cake but I am a vegetarian I cook my birthday cakes without using eggs. Do you have the veg version for this one?
Kristen M.
October 18, 2012
A standard baking substitute for 1 egg is 1 tablespoon ground flax seeds mixed with 3 tablespoons water -- here's a great post about it: http://dinersjournal.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/
theresa56
October 17, 2012
I'm with Judy Ehlers, but I do need the calorie intake on both cake and frosting Also need to know how to make the frosting
Kristen M.
October 18, 2012
theresa56, please see my response to Judy Ehlers below. The frosting is actually a ready-made product that's very similar to sour cream, though you can also make your own at home. Here's how: http://www.food52.com/blog/3781_making_crme_frache_at_home
Judy E.
October 17, 2012
Since I'm getting older and it's harder to maintain my weight, I'm always curious about the calorie count of things. Any idea on this cake? Calorie count without the frosting is OK too, since I'm not overly fond of really sweet things. Thanks!
Kristen M.
October 18, 2012
Hi Judy, we don't provide calorie information on our recipes, because we're fans of enjoying all food in moderation without worrying about numbers, but there are tools online that can help -- this one for example: http://recipes.sparkpeople.com/recipe-calculator.asp
JennyF
October 15, 2012
I'm making this beautiful cake for my book club on Thursday. I only have a 9" springform pan. Will that work? Should I just bake it for less time?
Thanks! Can't wait to try it!
Thanks! Can't wait to try it!
Kristen M.
October 15, 2012
Yes, it should work fine -- just start checking it earlier, using a cake tester or toothpick to be safe. It shouldn't be gooey in the middle. Hope you like it!
Goodcop
October 14, 2012
Just made this. I had no problems with the bake - even texture throughout. Baked about 35 minutes all told. Nicely not-sweet flavour and very moist as advertised. I think some candied orange peel chopped and added during the final mix might make a nice textural and flavour contrast, but then I tend to be a maximalist when it comes to baking. This could also be very good as cupcakes, possibly with an orange-cream cheese frosting.
CentralCoastContessa
October 10, 2012
I baked this on Sunday. The flavor was excellent, but the center of my cake was quite mushy. I followed the recipe exactly (I thought), then baked it 10 minutes longer when the tester came out so wet. Any ideas about where I went wrong?
Kristen M.
October 11, 2012
The only thing I can think of is that it still just needed more time. Did you test it again after baking 10 more minutes? What did it look like? Hope you were able to enjoy all but the very middle!
Katrina Y.
October 7, 2012
I am currently attempting to make homemade crème fraîche. Would you recommend sweetening it?
Kristen M.
October 7, 2012
Good for you! And no, I wouldn't sweeten it, unless you're serving it to people who you think would strongly prefer it that way.
lambchop
October 7, 2012
Do you think that "white" chocolate and an extra three tablespoons of flour could substitute for both the dark chocolate and the cocoa powder so the end result would be a brighter red cake, more like the color of an old-fashioned red velvet? Maybe even keep the hot espresso to enrich the red a bit? This would be such a great alternative to all the artificial red food coloring called for in a red velvet cake. What's your opinion on substituting white chocolate for dark? I have no experience in this area. Thanks for your wisdom!
Kristen M.
October 7, 2012
Hi lambchop -- I think it might be possible, but the cake would be quite different. White chocolate is very mild, so it might not balance the beet flavor as well as the stronger-flavored bittersweet chocolate. Flour and cocoa powder wouldn't be exact substitutes either -- different pH and absorption rates; flour has gluten, cocoa doesn't, etc. It's worth an experiment (and if you do, please report back!), but I wouldn't try it for the first time on someone's birthday cake.
Here's a great blog post about the science behind beet red velvet cake, with a recipe that might be better for a brighter red: http://bigbaketheory.com/2012/01/27/natural-red-velvet-cake/
Here's a great blog post about the science behind beet red velvet cake, with a recipe that might be better for a brighter red: http://bigbaketheory.com/2012/01/27/natural-red-velvet-cake/
Mcalvosa
October 7, 2012
Is the te any substitute for the flour in orden to make this cake gluten-free?
Kristen M.
October 7, 2012
You could try using a packaged gluten-free flour mix, like Bob's Red Mill's, or you could mix up your own, using a formula like the one Shauna Ahern (a.k.a. Gluten-Free Girl) published here: http://glutenfreegirl.com/gluten-free-rhubarb-muffins/
1234cake
October 8, 2012
I'm going to talk with a friend but I was thinking that experimenting with a substitution of teff flour with some other flours to mellow it could work really well in this recipe. I'm hopeful since there are so many eggs in the cake that it could work nicely. If I do I'll make sure to post how it goes.
Tokyo Y.
October 6, 2012
The beets were so beautiful at the farmers market. I bought far too many. Made a great roasted carrot and beet salad for a bookclub meeting. And saw this recipe on the front page - just had to try it! While the beets were roasting for the salad - started on this recipe. Prepped all ingredients and then melted chocolate in microwave - very carefully. And through it in the oven. A much easier cake than expected.
The cake was unbelievably good. Was able to bring a quarter of the cake back from book club and it was better the second day. It was like a chocolate pudding cake! The creme fraiche was good, but I think next time, I will serve it with a lightly sweetened whip cream.
The cake was unbelievably good. Was able to bring a quarter of the cake back from book club and it was better the second day. It was like a chocolate pudding cake! The creme fraiche was good, but I think next time, I will serve it with a lightly sweetened whip cream.
Skylor P.
October 3, 2012
Beets are such a versatile food! The color makes everything beautiful - they are sweet and earthy so they can go in so many different recipes. Your pictures are awesome. I would love to make this cake - to make it dairy free, do you think it could be done with coconut oil?
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