
Devil’s food cake with beets
- Duration
- Cook Time
- Prep Time
- 12Servings
Ingredients
Cake Batter
- 4 eggs
- 1 2/3 cups sugar
- 1 1/2 cups buttermilk
- 1 1/2 cups sour cream
- 3/4 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups grated beets
- 1 1/2 cups butter, melted
Dark chocolate ganache
- 3 cups 35% whipping cream
- 4 cups (1 1/2 lbs) good-quality dark chocolate, chopped
Preparation
Preheat oven to 350°F. Grease 3 (8-inch) cake pans and line the bottoms with rounds of parchment paper. In stand mixer fitted with paddle attachment, beat eggs with sugar for 5 minutes, until pale yellow in colour. On low speed, mix in buttermilk and sour cream. In large bowl sift together cocoa, flour, baking soda, baking powder and salt. Stir wet ingredients into dry; fold in beets and melted butter. Divide batter between prepared pans. Bake for 30-40 minutes or until tester comes out clean. Allow cakes to cool completely before removing from pans.
For ganache, place chopped chocolate in large bowl. In small saucepan over medium heat bring whipping cream to boil. Pour over chocolate and allow to sit for two minutes. Whisk until smooth. Allow to cool to room temperature.
To assemble cake, level the layers with a serrated knife, if necessary. Place the bottom layer on a cake stand or plate. Spread 1 cup room-temperature ganache on the bottom layer. Place the second layer on top and spread 1 cup ganache on top. Top with the third layer and smooth the ganache over the top and sides. Refrigerate until set. Allow cake to come to room temperature before serving. Serves 12. To make your cake more stable when decorating, put it in the refrigerator for half an hour after you fill and stack the layers.