Dark and Delicious Chocolate Velvet Cake
This recipe is taken from the 2013 Milk Calendar. Incorporating nutritious ingredients such as whole wheat flour, beets, yogurt and milk is a great way to provide balance to sweet treats – especially when no one will guess that it’s not just a regular chocolate cake! This one is super-tasty and moist and sure to become a favourite with the whole family.
- Prep: 10 min - 15 min
- Cooking: 50 min
Ingredients
- 1 1/2 cups (375 mL) whole wheat flour
- 1/2 tsp (2 mL) each baking powder and baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) coarsely chopped peeled beets (1 large)
- 3/4 cup (175 mL) granulated sugar
- 3/4 cup (175 mL) unsweetened cocoa powder
- 1 cup (250 mL) milk
- 2 eggs
- 1/3 cup (75 mL) butter melted
- 1/4 cup (60 mL) plain yogurt (not fat-free)
- 2 tsp (10 mL) vanilla
- Icing sugar
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Preparation
Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square metal cake pan with parchment paper or foil; butter foil (if using).
In a large bowl, combine flour, baking powder, baking soda and salt. In a blender or food processor, combine beets, sugar, cocoa powder and milk; purée until fairly smooth. Add eggs, butter, yogurt and vanilla and purée until incorporated. Pour over dry ingredients and stir with a rubber spatula or wooden spoon just until moistened.
Spread into prepared pan, smoothing top. Bake for about 50 min or until a tester inserted in centre comes out with a few moist crumbs clinging to it. Let cool in pan on rack for 15 min. Using paper to lift cake, remove from pan and place on rack to cool completely. Serve dusted with icing sugar.
Tips
When working with beets, wear rubber gloves to prevent staining of your hands, or rub with lemon juice to remove the red colour (this works on cutting boards, too).
Tip for Kids: Cut this cake into fun shapes to decorate for a birthday or special occasion. Square cakes can be cut into race cars, flowers, lakes, teddy bears, balls and numbers for their age or decorated like a soccer field, baseball diamond or a swimming pool.
Variations:Add 1 tsp 5 mL) chipotle pepper powder with flour mixture.Make a quick chocolate frosting; melt 1-1/2 cups (375 mL) chocolate chips and stir with 1/2 cup (125 mL) sour cream; add 1/4 tsp (1 mL) chipotle pepper power, if desired.
Nutritional information
Per serving| Energy: | 281 Calories |
| Protein: | 8 g |
| Carbohydrate: | 44 g |
| Fat: | 11 g |
| Fibre: | 5.9 g |
| Sodium: | 263 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 99 mg |
| Selenium: | 45 % |
| Magnesium: | 33 % |
| Phosphorus: | 20 % |
| Vitamin B12: | 18 % |
