Sul Sul Gerbits! The first time I had this recipe I was shocked. I could not believe the food that my mom put in front of us. She brought this cake to the table. Didn’t say what was inside it, she just gave it to us. And we did what we normally did with the sweets mom made, we gobbled it up. Wanting more.
Christian and Christopher were teens, while Constance, Celeste and I were children. I remember she looked at dad and gave him the biggest grin. Dad looked at her after we had finished and said “Hun, you should probably tell them what was in that.”
This comment was kinda worrying, we all just kept guessing what it was. About 15 Minutes after the guessing mom said “Beets. Beets were the secret ingredient in this cake.”
Here I was, a child, very confused. Because the only time I have ever had beets, they were the hard part of a salad or something like that. I had no idea that beets could be so good. Or so addicting.
Today I am going to share with you my mom’s Chocolate Surprise Cake.
Preheat your oven to 350 degrees Fahrenheit. Grease and dust a large loaf tin or muffin tins. If you are making them in a muffin tin you are going to have to reduce the time, so that the cake does not burn.
In a bowl mix the flour with the baking powder, cocoa powder, sugar, and salt. Set that aside until you need it.
Next, you are going to puree the beetroot. Be careful of this step or else your hands will become very red. You are going to mix the oil and vanilla extract in a large bowl with the purebred beets. Add the eggs one at a time and mix well after each addition.
Add the flour mixture and mix until combined. Make sure not to over mix. This is where you are going to fold in your chocolate chips.
If you are using a loaf pan, fill it and smooth out the surface. Do the same thing for the individual muffins, as well.
For the loaf pan, you are going to place it in the middle of the oven for 70-75 minutes (check it after 60 minutes and cover with aluminum foil in case the cake gets too dark.
At this point, the cake should still be a bit moist in the middle. Take out of the oven and cool down in the pan for 30 minutes.
For the muffin tins, you are going to fill your muffin tins halfway. Place trays on the top and bottom racks of your oven. Switch their position after five minutes of baking. The muffin tin that started on the top rack is going to be on the bottom rack when you are done. They take about 10-15 minutes.
I still can’t believe that we got bamboozled by our mom. I mean we ate beets for what seemed like the first time. It was very strange. All I can remember thinking was that this cake just tasted like an earthy brownie. It is one of my favorites. And wouldn’t you know toddlers like eating them too? Both Dylan and Daxon gobbled them up. I hope you all like this recipe. And if you want to see more recipes like this one in the future make sure to like and subscribe. Vadish, Dag Dag.
Show the original author some 💖💖💖 Bake to the Roots
Printable version of this recipe: on the blog
Feel free to support me on:
