Recipe/photography courtesy of Foodland Ontario
Preparation Time: 20 minutes
Roasting Time: 60 minutes
Baking Time: 50 minutes
3 Ontario beets (about 1 lb/500 g)
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1-1/2 tsp baking soda
1/2 tsp salt
3 Ontario eggs
1/4 cup vegetable oil
1-1/2 cups packed brown sugar
1 tsp vanilla
3/4 cup hot water
1 cup 35% Ontario whipping cream
1 tbsp granulated sugar
1 tbsp unsweetened Dutch-process cocoa powder
Trim both ends of beets. Wrap beets with foil and place on baking sheet. Bake in 400°F oven for 45 to 60 minutes or until tender when pierced with sharp knife.
Unwrap and let beets cool slightly; slip off skins. Roughly chop and place in food processor and process until smooth. Measure out 1-1/2 cups beet purée.
Reduce oven to 350°F. Spray 9-inch round baking pan with cooking spray and line with circle of parchment paper.
In medium bowl, whisk together flour, cocoa, baking soda and salt; set aside.
In large bowl, whisk together eggs, oil, brown sugar, vanilla and beet purée. Add flour mixture to beet mixture alternately with hot water, beginning and ending with flour mixture, stirring until smooth.
Pour batter into prepared pan and bake 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 15 minutes. Turn cake out and let cool completely.
Icing: In large chilled bowl, using electric mixer on high, whip cream, sugar and cocoa until firm peaks form. Pipe rosettes or frost top of cake and dust with cocoa, if desired.
Omit cocoa from whipping cream and add 1 tsp vanilla for vanilla whipped cream.
If you have any extra beet purée freeze for another use.