Yep, it’s another cake! Yet this cake is dark, decadent and positively sinful. I have eaten so much cake these past few days yet this one is little bit more special.
Yep that’s right it’s the week of love, obviously. Now I might as well come clean, I am not a big fan of Valentine’s Day. Let’s be honest I am not a fan at all, and never was.
Ever since we had to send little love cards in 3rd grade with a chocolate attached to our prepubescent classmates and I felt the humiliation of only getting one or none at all (and seeing your archenemies getting a few chocolates, when you know she is not very nice!), I have never been able to warm up to this ‘holiday’.
As my cynicism developed as I got older (oh those turbulent teenage years) I became less convinced by all the in-your-face pink and red mania you are bombarded with whenever you go to a convenience store or even the dentist office (very strange).
It didn’t help that nobody else around me celebrated or believed in the fervor of Valentine’s Day. After a while it just seemed this day was more for the candy and jewelry companies (not to mention roses that are incredibly over priced) to make loads of money and it just felt it wasn’t really about love itself.
I could really go on and on about it! But I won’t, cause yeah who wants to see Linda, the hardened cynic come out (I don’t!). So yes, I am not a Valentine’s Day believer and but you might need to convert me.
And please I actually wouldn’t mind you helping me out there. It’s strange to see the whole nation getting into a frenzy about it and I would love to know what makes you’re heart flutter around this time of year!
But one thing, ONE THING I could always get down with on Valentine’s Day was the chocolate. All the mountains of chocolate that I was made to eat in celebration of love (or in destitution for still being single, oops) made up for it all.
Chocolate actually serves both parties involved on Valentine’s Day – the loved and the heartbroken. I think there is a lot of irony about this cause you’d think we are catering to the former group rather than the latter but that’s what makes chocolate pretty cool.
In one way chocolate is an aphrodisiac which contains amino acids like L-arginine which is a natural sex-enhancer. Yep, it helps us increase blood flow to those important organs down there which in turn leave us wanting some loving from that special someone in our lives. Which for some is what Valentine’s Day is all about!
On the other hand, chocolate also has a rich source of phenylethylamine, or PEA which is a stimulant or mood elevator. This helpful chemical promotes the production of the neurotransmitter dopamine, which enhances feelings of well-being and joy. So, basically, when you are down in the dumps for being single and alone on Valentine’s Day, especially when you are still harboring feelings for an ex and lost love, chocolate is there for you to hold you and tell you everything will be okay. Yay for chocolate!
SO yes, is it me or is chocolate just flipping awesome!? Who would have thought that all those times when we were sad and upset we unconsciously went for chocolate thinking that it will make us feel better when scientifically it actually makes us feel better!
Mine blown, people. Anyways despite all my reservations about Valentine’s Day I will use this day to celebrate chocolate and my love for chocolate and all that makes chocolate so wonderful. Which brings me to this cake!
I just love what happens when you put beets and chocolate together. It’s the true and original version of red velvet cake and that’s really what it is, red and velvety! When you take a bite from this cake it is just SO silky and smooth. Definitely use a bar of dark chocolate people and don’t opt out and do cocoa powder instead! It makes such a huge difference.
And if you can get those beets as smooth as possible in the blender or food processor even better! Unfortunately I have a weak food processor at home (totally ready for an upgrade) so my beets came out a little grittier than I would like. So if you are concerned about that I can tell you that it turned out to be delicious either way!
What are your thoughts about Valentine’s Day? Has chocolate ever saved you from (or what you thought was at the time) total despair? I’d love to know if there are any believers out there who can shed some light on this holiday and what it means for you!
Flourless Dark Chocolate Beetroot Cake
3 large red beets, cut in cubes
5 oz. dark chocolate, coarsely chopped *
½ cup coconut oil
½ cup coconut palm sugar
¼ cup plus two tablespoons honey
4 large eggs
2 tablespoon vanilla extract
½ teaspoon salt
powdered sugar for dusting (optional) **
Preheat oven to 350°. Line a 9-inch cake pan with parchment paper and lightly coat with butter, set aside.
Place beets in a large pot and add water to cover by ½ inch. Set over medium heat and bring to boil. Reduce heat and simmer 25-35 minutes, until tender. Transfer beets to food processor and pulse until smooth.
Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add chopped chocolate and coconut oil to the bowl stirring constantly until the chocolate begins to melt and combines with the oil. Remove the bowl from the heat and set aside.
In a large mixing bowl add the sugar, honey, chocolate mixture and mix until well combine. Measure in 2 1/2 cups of the pureed beets from your food processor into the mixture and stir. Once the batter has cooled enough, add the eggs one at a time until incorporated and then mix in the vanilla extract and salt.
Pour batter into the prepared cake pan and bake for 30-35 minutes until a knife inserted into the center comes out clean. Remove from oven and let cool for at least 10 minutes before inverting onto a wire rack. Chill the cake in the fridge for up to 2 hours before serving. With a strainer, sift powdered sugar (if using) over the cake until desired look.
*I used 70% dark baking chocolate but if you think that is too much be free to use bittersweet chocolate (55%). I have not tried this as I always prefer dark chocolate but would still highly recommend to go dark for this recipe!
**You can use normal powdered white sugar or you can use coconut palm sugar. Just add your coconut palm sugar to a food processor and pulse until sugar becomes powdered!
Have a wonderful weekend!