Chocolate Beet Cake with Strawberries and Goat-Yogurt Crème Fraîche
Category:
Courtesy of Brandon Fuller, Café Josie
Photography by Jody Horton
The beets add a nice earthiness and moistness to the cake. I use Wateroak Farms goat yogurt and mix it with cream in a yogurt maker to create a tangy crème fraîche. The strawberries add a subtle sweetness to the cake, and I love how all of the ingredients play off of each other.
Fairly difficult
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PrintIngredients
For 4 Person(s)
Recipe
- For the cake:
- 1 pounds beets
- 1 ounces unsweetened chocolate
- 1/2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cups sugar
- 1 large egg
- 6 tablespoons neutral-flavored oil
- 1 teaspoons vanilla extract
- Strawberries and fresh mint, to garnish
- For the crème fraîche:
- 1 cups goat yogurt
- 2 cups heavy cream
- For the sauce:
- 1/2 cups strawberries
- 1/4 cups reserved beet puree
- Lemon juice
- Sugar
Chocolate Beet Cake with Strawberries and Goat-Yogurt Crème Fraîche Directions
- Wrap the beets individually in foil and roast in a 350° oven until tender—approximately 2 hours. Leave the oven on.
- Let the beets cool then peel, cut into chunks, place in a food processor or blender and puree until smooth. Reserve ½ cup of the beet puree for the cake and ¼ cup for the sauce, and save the rest for another use.
- Microwave the chocolate in 30-second increments—stirring between each one—until melted.
- Whisk the flour and baking soda together in a bowl. In a standing mixer, whisk the sugar, egg and oil on medium-high for approximately 2 minutes. While the mixer is running, add the vanilla extract, then the dry ingredients, then the chocolate and finally the ½ cup of beet puree.
- Pour into a 9-inch square baking pan greased with butter or oil and bake at 350° until a toothpick inserted into the middle comes out clean—approximately 20 minutes. Let cool and cut into desired shapes.
- For the crème fraîche, mix the yogurt and cream together, cover and let sit out overnight in a warm place. Refrigerate to thicken.
- Make the sauce. In a blender or food processor, puree the strawberries with the beet puree. Season to taste with lemon juice and sugar. Adjust the consistency with water, if needed.
- To serve, spoon the strawberry-beet sauce onto a plate. Place a slice of cake on the sauce and drizzle with the crème fraîche. Garnish with fresh strawberries and mint.
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