Chocolate Glaze For Chocolate Beet Cake Recipes

AMAZING CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
• Blend beets and reserved liquid in a blender until smooth.
• Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
• Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE BEET CAKE

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

SPICY CHOCOLATE BEET CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350*F.
• Grease and flour a 10-inch bundt pan or angel food cake pan.
• Puree' the beets, a small batch at a time, in food processor or blender.
• Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
• In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
• Gradually beat in both the sugars and the oil.
• Using a rubber spatula, fold the beet puree' into the egg mixture.
• Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
• Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
• Pour the batter into the prepared pan.
• Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
• Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
• Chocolate Glaze:.
• Melt the semisweet chocolate in the top of a double boiler over simmering water.
• Stir in the butter and corn syrup, then gradually mix in the cream.
• Continue stirring over simmering water for about one minute or until the mixture is well blended.
• Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
• Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
• Invert the pan and tap it gently until the cake is released and falls free from the pan.
• Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
• Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
• Chill the cake until the glaze is set-about 20 to 30 minutes.