Monday, March 07, 2011

Roasted Red Beet and Savory Chocolate Cake Canapés

by guest blogger Jasmine Hibbitt

There is nothing more earthy then red beets and the same can be said for chocolate. To bring the two together seems perfectly natural. There is sweetness in the beets that compliments this chocolate cake which is not too sweet. The savory chocolate cake also goes excellent with soft cheeses, marmalades, or jams.


Savory Chocolate Cake
Serves 15
Preheat oven to 350 F

1 cup all purpose flour
½ cup cocoa powder
2 teaspoon cinnamon 
2 teaspoon dried mustard
½ teaspoon freshly ground pepper
1 teaspoon baking soda
½ teaspoon salt
½ cup cold water
¾ cup molasses
¼ cup sugar
3/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic
1 tablespoon vanilla extract

In a bowl, whisk together all dry ingredients.

In separate bowl, whisk together all wet ingredients.
*Trick: Pour oil into measuring cup and use the same cup for the molasses. The oil will prevent the molasses from sticking to the measuring cup and it will pour out easier.

Pour wet ingredients into dry and fold in with a spatula till combined.

Spread batter onto buttered pan to half inch in height.

Bake for 12 to 15 minutes.

Let cool on rack.

Roasted Beets
Serves 15
Oven at 450 F

2 medium beets, washed and peeled
2 tablespoons olive oil
½ cup water

Place beets in deep roasting dish.

Rub with olive oil.

Pour in water.

Cover with aluminum foil.

Roast for 1 hour or until it can be pierced easily.

Let cool and slice ¼ inch thick.

Marinade for Beets

2 tablespoons olives oil
1 tablespoon balsamic
Salt and pepper

Sour cream
Fresh dill, washed

Cut slices of beets with a round cookie cutter approximately 1 inch wide.

Mix together marinade ingredients in bowl and place beet slices in. Let sit for at least 10 minutes *This can be done further in advance to let beets marinade longer.

Cut cake with same cookie cutter.

Place marinated beet on top of cake and add a dollop of sour cream, a sprinkle of salt, and a sprig of dill.