I was going to make this cake to celebrate my new blog logo and redesign (which is coming very soon!), but I couldn’t wait.
I mean, a Chocolate Beet Cake to celebrate the new look of Heartbeet Kitchen would be quite fitting. But then again a cake with naturally dyed pink frost (sneaky beets!) to celebrate love is just as good in my books.
To Brian, my love and best friend:
We’ve never really celebrated Valentine’s Day, as you’ve said many times, “It isn’t about just one day and a bouquet of flowers. It should be shown all the time, with unexpected acts of kindness that mean so much more.”
The first time you mentioned that, I knew I was with the right person. It’s the little, yet big things you do for me that signify the deeper love we have.
Like spending 3 hours putting in the new dishwasher in (hooray!) when we could have paid someone to do it.
Like finding me the perfect birthday gift that I didn’t even hint about.
Like letting me make a complete mess of the kitchen every single day and being okay with it.
Like sending an “I really miss you” text when you’re on vacation with the guys.
You’re always there to ground me,
to calm my nerves,
to wipe my tears, both happy and sad.
You make me feel valued,
Things that I admittedly have trouble doing on my own sometimes.
Neither of us may be romantics, but I do know this: Our relationship brings me happiness and contentment that I never quite imagined, and for that I will be forever grateful.
About this chocolate beet cake: My inspiration to make this cake was not because I wanted to secretly incorporate beets to make it healthier. Not that beets aren’t nourishing, but my main goal was to create something that glorified all of their beauty – color, texture and moisture.
Does it taste like beets? Well, they make themselves known but only barely, with the loveliest slightly earthy flavor that sets this cake apart. It’s kind of like a faint herbal flavor in any sweet and savory dessert, like these Rosemary Apricot Bars. This cake is extremely moist and midnight black, but not too sweet.
It’s one of the most perfect vehicles for rich vanilla buttercream, which I naturally dyed pink with the beets, too! How’s that for a dye free frosting?
If you make this chocolate beet cake, be sure to tag me on instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!
Makes a two layer, six-inch round cake. Adapted from Joy the Baker's recipe.
Makes a two layer, six-inch round cake.
Adapted from Joy the Baker's recipe.