Beet Orange Chocolate Cake
Serving Size
1 Loaf or 8-Inch Pan
Ingredients
Ingredients for the cake:
⁃ zest from one orange
⁃ 1/4 cup granulated sugar
⁃ 2 eggs
⁃ 1/2 cup sour cream
⁃ 1/2 oil (canola or grape seed)
⁃ 1 tsp vanilla
⁃ 3/4 tsp salt
⁃ 1/2 cup cocoa powder
⁃ 1 cup all-purpose flour
⁃ 2 tsp baking powder
⁃ 1/4 tsp baking soda
⁃ 2 cups peeled, grated raw beets
Ingredients for the glaze:
⁃ 1 1/4 cups icing sugar
⁃ 1/2 tsp orange zest
⁃ 1 tbsp finely grated beet
⁃ 1 tbsp orange juice (or more if glaze mixture is too thick)
Recipe Directions
CAKE:
Preheat oven to 350°F. Grease an 8-inch square pan (or loaf pan), then line with a parchment paper sling.
Preheat oven to 350°F. Grease an 8-inch square pan (or loaf pan), then line with a parchment paper sling.
Whisk the orange zest, eggs and sugar on a large bowl. Add the sour cream, oil, vanilla and salt and stir again. Add the cocoa powder and whisk until smooth.
Add the flour, baking powder, and baking soda and mix until well-combined. Fold in the beets.
Pour the batter into the prepared pan and bake for 35-45 minutes. Once the cake is cool, top with the glaze.
GLAZE:
Mix all the ingredients together. It needs to be pourable but not too thin or runny. Once the consistency is right, pour over the cake.