Chocolate Beet Cake with Honey Cinnamon Mascarpone Filling

For the chocolate beet cake:

Preheat the oven to 350 F.

In a bowl, whisk together the pureed beets, oil, eggs, sugar, vanilla, and salt until combined. Add the flour, cocoa powder, and baking powder and mix until just incorporated. Do not over mix.

Line two 9″ loaf pans with parchment paper. Evenly pour the batter into the prepared pans and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on wire racks for 15 minutes before removing the cakes from the pans to cool completely.

Once cooled, cut one cake in half horizontally and fill with honey cinnamon mascarpone filling. Note if you want to fill both cakes, you must double the filling recipe.

For the honey cinnamon mascarpone filling (filling for one cake):

In a bowl, whisk together the mascarpone cheese, icing (powdered/confectioners’) sugar, honey, and cinnamon. Spread all of the filling on the bottom layer of the chocolate beet cake and add the top layer of cake. Drizzle with cinnamon icing.

For the cinnamon icing drizzle:

In a bowl, whisk together the icing (powdered/confectioners’) sugar, milk, and cinnamon. Pour the filling into a sandwich bag. Cut the corner off the sandwich bag and drizzle the icing over the top of the cake.

Note regarding prep of the beets:
1. Peel the beets, cut them into 1″ cubes, place them in an aluminum foil packet with 1 tablespoon of water, and roast them in a 350 F oven for 45 minutes, or until fork tender.
2. Or, peel the beets, cut them into 1″ cubes, and boil them in water for 10 – 12 minutes, or until fork tender. Drain.
3. Or, peel the beets, cut them into 1″ cubes, add the beets to a microwave safe dish with a lid. Add 1 cup of water. Microwave on high for 7 – 9 minutes, or until fork tender. Drain.
4. Then add the cooked beets to a food processor to puree until smooth.

Cake recipe adapted from Bake To The Roots.