Green Kitchen Stories Decadent Beet Chocolate Cake. Luise is without doubt the more talented kitchen wizard of us two. She constantly surprises me with delicious and creative dinners from what for me seemed like an empty fridge. Her skills has made me less active in the daily dinner making. Errgh, that didnt sound right. We still have somewhat equal rolls in the kitchen   and I love cooking I tend to ask her for help whenever I see an empty shelf in our fridge. However, there is one area where I feel more comfortable and experienced than Luise. Baking. And specifically, Baking Chocolate Cake. If you ask my parents that hardly comes as a surprise to them. I spent my teenage years baking moist and rich chocolate cakes 2 3 times every week for several years not exaggerating. I ate most of them myself. I even ate the whole batter unbaked one time. How I didnt end up looking like a balloon is a miracle. 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IDA-Pro-5.png' alt='Ida Full Version With Crack' title='Ida Full Version With Crack' />But it didnt change much. We still ended up with a super indulgent cake with a very rich chocolate taste. The beets add sweetness, moist and taste to the cake. We grated them quite rough, so they definitely also affect the texture. You can eat this just as it is. But if you want to make it a little prettier you could serve it with a dollop of yogurt and some fresh fruit on top. The cake you are looking at is our forth version in two weeks. Hf3Wk/UzUd_Hfjf_I/AAAAAAAABAo/P7OVbvJPamg/s1600/I.D.A.png' alt='Ida Full Version With Crack' title='Ida Full Version With Crack' />Sports journalists and bloggers covering NFL, MLB, NBA, NHL, MMA, college football and basketball, NASCAR, fantasy sports and more. News, photos, mock drafts, game. I am definitely getting in to my old habits again. Can someone please just stop me from eating the batter. Beet Chocolate Cake. Since we have made this cake quite a few times during the last weeks we have been able to try a couple of different versions. Maple syrup and honey both tastes good as sweetener in this cake. I prefer maple syrup, but that is more on a personal level. We have also tried it with sunflower oil, olive oil and coconut oil. Again, they all work, but the olive oil adds more flavor than the sunflower oil. And the coconut oil makes the cake very dense if you put it in the fridge, so then you might want to reheat it before eating it again. We havent tried it without eggs, but Im guessing that you could replace them with apple sauce as in this recipe to make a vegan version. Next time Im going to try adding some coffee as well. B0PLxskq_g/T9jKoPjaJSI/AAAAAAAAAhU/zCrBwb1M-Ko/s1600/DAP-10-premium-crack.png' alt='Ida Full Version With Crack' title='Ida Full Version With Crack' />Preheat the oven to 3. F1. 75C. Warm the oil in a medium size sauce pan on very low heat. Add maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beets. Whisk the eggs in a small bowl and then add them to the sauce pan. Sift flour, baking powder, cacao powder and salt together and stir into the beet mixture. Grease a bundt pan or a cake tin with oil and add shredded coconut to prevent the batter from sticking to side of the pan. Bake for 2. 5 minutes or until slightly dark and crackelated on top and still a little sticky inside. Enjoy Ps. Cook Vegetarian Magazine has a large and very flattering piece about us in their March issue. You can read a pdf of the article here.