Chocolate-Orange Beet Cake

Ingredients

Chocolate-Orange Beet Cake

1 small orange

¾ cup (150g) granulated sugar

2 large eggs

½ cup (110g) sour cream

½ cup (120ml) neutral oil, like canola or grapeseed

1 teaspoon vanilla extract

¾ teaspoon kosher salt

½ cun (45g) unsweetened Dutch- process cocoa powder

1 cup (128g) all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

2 cups (165g) grated peeled red beets, loosely packed

1 tablespoon poppy seeds (optional)

Beet and Orange Glaze

1% cups (125g) confectioners' sugar, or more as needed

½ teaspoon orange zest

1 tablespoon finely grated red beet

1 tablespoon fresh orange juice, or more as needed

Pinch of salt

Poppy seeds, to finish (optional)

Directions

1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

2. MAKE THE CAKE: Zest the orange into a large bowl and add the sugar and eggs. Whisk until pale and foamy, about 1 minute. Add the sour cream, oil, vanilla, and salt. Whisk until smooth and emulsified. Add the cocoa powder and whisk until

smooth.

3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. Finally, use a rubber spatula to fold in the beets and poppy seeds (if using).

4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula..

5. Bake the cake until puffed and a tester inserted into the center comes out clean, 35 to 45 minutes, Set the pan on a rock to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool

completely.

6. MAKE THE GLAZE: Add the confectioners sugar, grated beet, orange juice, orange zest, and salt to a bowl and whisk until smooth. The glaze should be very thick. If it is too thin, add a bit more confectioners' sugar until you achieve a pourable consistency. If it is too thick, add a few more drops of orange juice. Pour the glaze over the cooled cake and sprinkle with the additional poppy seeds, if desired. (Store the cake, covered, at room temperature for up to three days. The glaze will soften

over time.)

Notes

I know this seems like a wild combination, but earthy, sweet beets and chocolate are a surprisingly great pair, and the orange really ties it all together. We're using beets twice here, once to add flavor, texture, and moisture to this orangey chocolate cake and again to tint and gently flavor the glaze. Use the large holes of a box grater to shred the beéts for the cake, and a fine grater like

a Microplane to prepare the beets for the glaze. The poppy seeds are optional, but I love the crunch, so toss some in if you keep

them in your pantry.

Flavor Variations Use Another Pan

DOUBLE CHOCOLATE BEET LOAF: Bake in a 9 x 5 x 3-inch OAKE: Omit the Beet and loaf pan until puffed and Orange Glaze and top the a skewer inserted into the cake with Cocoa Glaze center comes out clean, 45 to 55 minutes. You'll need a half (page 135) instead.

batch of glaze to coat the

cake in a thin layer. Dress It Up ROUND: Bake in a 9-inch round pan until puffed and Serve slices of cake with

a tester inserted into the Cocoa Whip (page 180) and center comes out clean, 35 to some chopped toasted nuts. A scoop of chocolate ice cream 45 minutes.

wouldn't be out of place, either.