Beet Cake

Falling in love at first sight.
With a stranger met on the street; a pair of shoes seen in the window of a cute retro store; an annoying cat found behind a bush. Or with this thing below, discovered by accident thanks to a friend's recommendation.

beet cake from tiger in a jar on Vimeo.

Now, tell me if this is not the most chocolaty romantic, deliciously intriguing and wonderfully nostalgic video-recipe you have ever seen.
For something like this you can forgive everything. Even beets in the batter.

Beet Cake
for a round cake pan of 9" diameter

red beets, cooked and pureed 2 cups
flour 2 cups
dark brown sugar 1 1/2 cup
semisweet chocolate 4 oz.
butter, room temperature 1 cup
eggs, room temperature 3
baking soda 2 teaspoons
salt 1/4 teaspoon
vanilla 1 teaspoon

Cook beets by boiling them in slightly salted water until tender. Peel them and puree them with a food processor. Allow to cool and set aside. Coarsely chop the chocolate, place it in a small pan and melt it in a double boiler.
In a large bowl, whisk the sugar with the butter, cut into small pieces, until mixture is smooth. Add eggs, one at a time, then beets, warm chocolate and vanilla. Keep beating until the batter gets puffed and fluffy. Add flour, previously mixed with salt and baking soda.
Pour the batter into a greased and floured round baking pan and bake at 375 for about 45 minutes, until your toothpick inserted in the middle comes out clean. Let the cake cool off on a wire rack and then dust the surface with confectioners' sugar.

And now, at the end of the story, how did this cake behave, you may ask? I'd say it's been a very interesting experience, with a super soft subject, spongy and moist, a slightly chocolaty flavor and not at all beety (at least for me, but I'm a sucker for beets, so maybe my opinion doesn't count...). It's worth risking the adventure just to enjoy all the preliminaries, and most of all that super romantic pink batter.
Approved!