Dark Chocolate Beet Bundt Cake
- 3 medium beets, cooked and cooled
- 1/2 cup unsalted butter, melted
- 1/2 cup light olive oil
- 3/4 cup pure maple syrup
- 1/2 cup honey
- 3 medium eggs
- 1 teaspoon pure vanilla extract
- 1 cup organic, unbleached white flour
- 1 cup organic whole wheat flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- Preheat the oven to 350F. Butter a 10-cup bundt pan and dust it lightly with cocoa.
- Grate the beets on a box grater and measure them; you should have 2 cups of grated beets. Transfer them to a medium colander and allow them to drain of any excess moisture while you prepare the rest of the ingredients.
- In a large mixing bowl, whisk together the melted butter, olive oil, maple syrup and honey until everything is well blended.
- Add eggs, one at a time, and beat until smooth. Add the vanilla extract.
- Sift together the flours, cocoa, baking soda and salt. Gently fold the flour mixture into the wet ingredients, but do not over mix.
- Fold the beets into the batter until distributed, then scrape the batter into the prepared bundt pan and spread around until it is even.
- Bake for about 35-45 minutes, until a wooden skewer comes out clean. Remove from oven and allow to cool, in the pan on a wire rack, for a good 20 minutes.
- Carefully invert the pan onto a plate, tap gently, and the cake will drop out. Serve warm or cool. Will keep for up to four days, well wrapped in plastic.