I can’t believe it. I’ve been doing this blogging thing for one whole year.
On this very day of 2012, I decided I wanted to start doing this. I baked my first recipe from scratch, took pictures of it all on my own, and posted it onto the blog I had just created. Let me just say, one of the best decisions of my life.
Over the past year, I feel I’ve grown so much in so many ways. I think my writing is stronger, my photography is stronger (though these pictures aren’t quite my best), I’m happier, and I’m much healthier. And I can’t forget the part about how baking/cooking has truly become a part of my life.
To celebrate this awesome day, I’ve tackled one of the creations that started my healthy baking journey: A Chocolate Beet Layer Cake (I talked about it a bit here).
I tried this cake first in California and fell in love with it. It’s been my goal since then to recreate it, and I think I’ve finally done it.
I give you the richest, fudgiest, most delicious, healthy Chocolate Layer Cake you have ever had.
Chocolate Beet Layer Cake
The Blog’s First Birthday! Let’s Celebrate with Cake!
12layer 8″ cake
400g raw beets, peeled and cut into thin slices (I used a mandolin for this)
3/4 cup applesauce
1/3 cup date paste (detailed instructions on making this can be found here)
3/4 cup buttermilk
3/4 cup egg whites
3/4 tsp vanilla extract
1 1/4 cup spelt flour (all purpose should also work)
1 tbsp baking powder
1 1/2 tsp baking soda
3/4 tsp cinnamon
3 tbsp cornstarch or arrowroot
1/2 cup extra/special dark cocoa powder (I used this kind)
1 recipe of Chocolate Banana Frosting (when on the cake, the banana taste is not very prominent)
- Preheat oven to 350F. Combine beets, applesauce, date paste, buttermilk, egg whites and vanilla in the bowl of food processor. Process until completely mixed and smooth. In a large bowl, mix together dry ingredients. Add beet mixture to dry ingredients and mix until combined. Pour batter equally between two 8″ circle pans (you may have some extra batter, use it to make cupcakes!). Bake for 30 minutes, until a toothpick inserted comes out clean. Let cakes cool before removing from pan. Place one cake on a large plate, and spread a thin layer of frosting on the top. Top with the other cake and spread remaining frosting all around. If desired, top with some mini chocolate chips like I did. Store cake in fridge. Recipe makes 8-12 slices.
I can’t thank you guys (my readers) enough for everything you’ve done to keep this blog going. Every time you tell me you liked a recipe, leave a sweet comment, or even as much as visit a page, it puts a smile on my face.
Thank you so much for everything!
Revisited Recipe of the Day:
Sweet Potato Beet Cake