Devil’s food cake with Beets and Dark chocolate ganache

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

This Devil’s food cake is classic chocolate with a twist. Ours takes advantage of the fall harvest by using grated beets, which add moistness as well as the deep red-brown colour that is characteristic of Devil’s food cake. A simple and rich dark chocolate ganache also enrobes the cake. Perfect for a birthday or any occasion!

Ingredients

Cake Batter

4 eggs

1 2/3 cups sugar

1 1/2 cups buttermilk

1 1/2 cups sour cream

3/4 cup cocoa powder

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups grated beets

1 1/2 cups butter, melted

Dark chocolate ganache

3 cups 35% whipping cream

4 cups (1 1/2 lbs) good-quality dark chocolate, chopped

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Preparation

Preheat oven to 350°F. Grease 3 (8-inch) cake pans and line the bottoms with rounds of parchment paper. In stand mixer fitted with paddle attachment, beat eggs with sugar for 5 minutes, until pale yellow in colour. On low speed, mix in buttermilk and sour cream. In large bowl sift together cocoa, flour, baking soda, baking powder and salt. Stir wet ingredients into dry; fold in beets and melted butter. Divide batter between prepared pans. Bake for 30-40 minutes or until tester comes out clean. Allow cakes to cool completely before removing from pans.

For ganache, place chopped chocolate in large bowl. In small saucepan over medium heat bring whipping cream to boil. Pour over chocolate and allow to sit for two minutes. Whisk until smooth. Allow to cool to room temperature.

To assemble cake, level the layers with a serrated knife, if necessary. Place the bottom layer on a cake stand or plate. Spread 1 cup room-temperature ganache on the bottom layer. Place the second layer on top and spread 1 cup ganache on top. Top with the third layer and smooth the ganache over the top and sides. Refrigerate until set. Allow cake to come to room temperature before serving. Serves 12. To make your cake more stable when decorating, put it in the refrigerator for half an hour after you fill and stack the layers. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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