Chocolate Beet Cake with Ricotta Icing

Prep time: 15min
Total time: 195min
Serves: 12
1 ½ cups
cake & pastry flour
375 mL
½ tsp
each baking powder, baking soda and salt
2 mL
1 ½ cups
peeled and grated beets (about 2 beets)
375 mL
¾ cup
175 mL
⅔ cup
unsweetened cocoa powder
150 mL
2 tsp
vanilla extract
10 mL
½ cup
unsalted butter, at room temperature
125 mL
1 ¼ cups
300 mL
Ricotta Icing:
1 cup
250 mL
2 tbsp
unsalted butter, at room temperature
30 mL
1 cup
icing sugar, sifted
250 mL
½ tsp
vanilla extract
2 mL
Per serving (1/12 of the recipe):
15 g
saturated fat
9 g
50 g
33 g
7 g
70 mg
2 g
220 mg


  1. Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In food processor or blender, process beets, buttermilk, cocoa powder and vanilla into a puree. Set aside.

  2. In bowl, with hand-mixer, beat butter until soft then beat in sugar until fluffy. Beat in eggs, one at a time, incorporating each one before adding next. With mixer on low, alternately beat in dry mixture in 3 parts with wet mixture in 2 parts, starting and ending with dry. Scrape bowl as needed between additions. Scrape batter into greased and floured 9 x 5-in. (1.9 L) loaf pan, smoothing top.

  3. Bake 45 to 50 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in pan on wire rack.

  4. Meanwhile, drain ricotta in cheesecloth lined fine mesh sieve. Squeeze to remove excess moisture. Transfer ricotta to (clean) food processor and pulse until smooth. Add butter; pulse until light and fluffy. Add icing sugar and vanilla; pulse until smooth (if icing is too soft to spread, refrigerate 10 to 15 min. to firm up). Spread icing over top of cooled loaf. Refrigerate 2 hr. or until icing is firm. Store chilled in airtight container up to 2 days.

Product Recall : Compliments Pastrami