chocolate beet cake with pistachio brittle

I love pretty much anything and everything involving chocolate. I also love beets. Now, I know what you're thinking: Beets in a dessert? Really!? But trust me on this one. The beet purée gives this cake a super moist crumb and rich texture, while the flavor remains über chocolatey. It's seriously decadent and oh-so indulgent, making it the perfect dessert for Valentine's Day, or any other date night! To top off this tasty cake, I add some sweet and crunchy pistachio brittle. I make mine with honey, so it's more like a cross between candied pistachio and brittle, but without the hassle of corn syrup or a candy thermometer! Add a dollop of whipped cream or crème fraîche, and you have yourself a seriously delicious dessert! Bonus points for sneaking in a vegetable too! Keep in mind, you can also make this cake ahead of time, as it tastes even better (if that's possible!?) the next day once it's had a chance to fully set. Enjoy!

Chocolate Beet Cake with Pistachio Brittle:

Cake:

  • 2 large beets, rinsed

  • 1 1/4 cup bittersweet or semisweet chocolate, chopped

  • 1/4 cup freshly brewed espresso or coffee

  • 1 tsp pure vanilla extract

  • 1/2 cup butter, at room temperature, cubed

  • 1/4 cup coconut oil

  • 1/2 cup hazelnut meal/flour

  • 1/2 cup coconut flour

  • 3 tbsp unsweetened cocoa powder

  • 1 1/4 tsp baking powder

  • 1/4 tsp kosher salt

  • 5 large eggs, separated, at room temperature

  • 1 cup coconut sugar

Brittle:

  • 3 tbsp granulated sugar

  • 2 tbsp raw honey

  • 1 cup raw pistachios

  • flaky salt, to taste

Toppings:

  • confectioner's sugar

  • ground pistachios

  • pistachio brittle

  • whipped cream or crème fraîche

Preheat oven to 350ºF. Butter (or use non-stick spray) an 8 1/2 inch springform pan and line the bottom with parchment paper, then butter the paper as well.

In a medium saucepan, bring water to a boil. Add two large beets and cook for about 45 minutes until tender. Run under cold water, and remove the skin with your hands. Process beets in food processor until smooth. You will need 1 cup of purée.

In a large bowl set over a sauce pan of simmering water, melt the chocolate. Once it’s almost all melted, turn off the heat, but leave the bowl over the warm water. Pour in the espresso and vanilla extract, stirring once, then add the butter and coconut oil. Leave bowl over hot water, and allow mixture to soften without stirring.

Sift together the flours, cocoa powder, baking powder, and salt in a separate bowl. Remove the bowl of chocolate from the heat and stir until everything is incorporated. Let sit a few minutes to cool, then whisk egg yolks into the melted chocolate mixture. Stir in the beet purée.

Add coconut sugar to a clean food processor, and pulse a few times until sugar is very fine. In a stand mixer with whisk attachment, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold this into the melted chocolate mixture. Last, fold in the dry ingredients. Careful not to overmix!

Pour the batter into the prepared pan and reduce the heat of the oven to 325ºF. Bake the cake for 40 minutes, or until the sides are just set but the center looks a bit underdone. Do not overbake! Let cake cool completely, then remove it from the pan.

While the cake bakes, make the pistachio brittle. In a saucepan over medium heat, combine the sugar and honey. Let cook until sugar is dissolved. Add pistachios and stir to combine. Turn the heat up to medium high, and cook for another couple of minutes until the syrup evenly coats the pistachios and has thickened. Pour pistachios onto a parchment-lined sheet tray, spreading into an even layer. Top with flaky sea salt. Let cool completely until it hardens (about 1 hour), then break into pieces. You may make the brittle ahead of time, and store in an airtight container once fully cooled and hardened. 

To serve, dust confectioner's sugar and ground pistachios over the entire cake and top with big pieces of pistachio brittle. Slice and serve each piece with a dollop of whipped cream. Enjoy!

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*Adapted from "Extremely Moist Chocolate Beet Cake" from Tender: A Cook and His Vegetable Patch by Nigel Slater.

**Check out Britt and her recipe featured on Garance Doré. Photos by Pia Moore.

**Substitutions: To make this cake dairy-free, substitute the butter for more coconut oil. This cake is gluten-free as written, and you may choose to use all hazelnut meal or all coconut flour if desired, however the texture may be slightly different. You may also substitute all-purpose flour for both flours listed if preferred. You can use granulated sugar in place of coconut sugar as well. My choices are based on personal taste and flavor preference.

 
 

dark ginger rye cake with yogurt & honey

 
 

I'm typically in charge of dessert for my family's holiday dinner, a task I take on with joy. There's always plenty of cookies around from the cookie exchanges my mom attends, so I wanted to do something a bit different. After a bit of browsing and research, I came across this Dark Ginger Rye Cake with Yogurt and Honey by Andrew Tarlow in Bon Appetit. I absolutely love the warming and comforting flavors of molasses, ginger, and cinnamon, and was intrigued by the addition of rye flour. I made a couple of changes, INCLUDING Using a dollop of honeyed yogurt as the topping adds the perfect balance, and keeps things from getting too sweet. Because of that, this moist cake works equally as well as a breakfast or brunch cake. I love the rustic nature of the cake, so feel free to break it into pieces rather than slicing if you prefer. Regardless of when or how it's served, it's sure to be a crowd-pleaser. Get the recipe here! 

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chocolate sheet cake with coconut pecan frosting

My husband and I both seriously love chocolate. For his birthday this year, he requested German chocolate cake. I also really love coconut and pecans, so I was more than happy to oblige. We were hosting a casual daytime pizza party with friends for his birthday, so instead of baking a fancy German chocolate layer cake, I thought a giant sheet cake (Texas style!) would fit the bill perfectly. This cake is so easy to throw together, you don't even need a mixer. It's super rich & chocolatey, and I love the texture it gets from the coconut & pecans! It's easy to slice and serve, and can even be eaten hands-free, brownie style! Feel free to make a more traditional German chocolate-style frosting (egg yolks & evaporated milk base), but I opted for more chocolate to accompany the coconut & pecans. You can dig in immediately while the cake and frosting are both warm, or make it ahead of time and refrigerate it until you're ready to enjoy!

German Chocolate Sheet Cake with Coconut Pecan Frosting:

Cake:

  • 2 cups all-purpose flour

  • 2 cups cane sugar

  • 1/4 tsp kosher salt

  • 1/2 cup semisweet chocolate

  • 6 tbsp unsweetened cocoa powder

  • 1 cup butter

  • 1 cup boiling water

  • 1/2 cup buttermilk

  • 2 large eggs

  • 1 tsp baking soda

  • 1 tsp pure vanilla extract

Frosting:

  • 1/2 cup butter

  • 4 tbsp unsweetened cocoa powder

  • 6 tbsp whole milk

  • 1 tsp pure vanilla extract

  • 1 pound powdered sugar

  • 1/4 tsp kosher salt

  • 1 cup pecans, roughly chopped

  • 1 cup shredded coconut

Preheat oven to 350 F and prepare a half sheet tray (13" x 18") or jelly roll pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt the butter and chocolate. Add cocoa powder and whisk together until combined. Add boiling water, allowing it to simmer for about 20 seconds, then turn off heat. Pour chocolate mixture over dry ingredients, and stir lightly to cool. In a bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Add chocolate batter and mix until combined. Pour into sheet cake pan and bake at 350 degrees for 16-18 minutes (14-16 min for jelly roll pan).

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Once fully incorporated, add the pecans and coconut. Pour the frosting mixture over the cake immediately after it comes out of the oven, spreading it evenly across. Dig in immediately, or allow it to cool. Cut into squares and enjoy!

*Adapted from Chocolate Sheet Cake by The Pioneer Woman.

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carrot cake with coconut cream frosting

Carrot Cake is my all-time favorite dessert in the world- it was even my wedding cake! I love all the textures and flavors, and would really be happy eating it every day of my life. Everyone has their preferred way of making it- with or without nuts, raisins, pineapple, coconut, etc. After many trials and tastes, below is my version of the ultimate carrot cake! It's a denser cake that's full of tasty ingredients. I love the depth of flavor that toasted nuts & coconut add to this cake, along with spices like cinnamon & nutmeg. I wouldn’t call it a tropical carrot cake though, because you definitely won’t find pineapple in my version! Rolled oats add a nice textural component, but you may also sub out another type of flour (all-purpose works fine) if you prefer. I’m not the biggest fan of cream cheese, but I do enjoy the tangy flavor it lends to frosting in carrot cake. Alternatively, I’ve made a coconut cream cheese frosting using both coconut cream & cream cheese, making it a bit lighter & fluffier, but still creamy & delicious! If you use vegan cream cheese (or leave it out altogether), this cake is also entirely vegan & full of healthy ingredients like carrots, applesauce, nuts, and coconut oil, so feel free to indulge as much as you please! PS- I'm by no means a pastry chef, and am still learning ow to nicely decorate a cake in that perfectly precise way. Thanks to my husband for lending his technical skills!

Carrot Cake with Coconut Cream Cheese Frosting:

Cake:

  • 2 cups whole wheat pastry flour

  • 1 cup rolled oats

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 2/3 cup coconut oil, melted

  • 1 cup coconut palm sugar

  • 2 cups unsweetened applesauce

  • 2 teaspoons pure vanilla extract

  • 2 cups carrots, shredded (plus extra for topping)

  • 1 cup pecans, toasted & chopped (plus extra for topping)

  • 3/4 cup shredded coconut, toasted (plus extra for topping)

Frosting:

  • 2 cans coconut milk, refrigerated overnight

  • 6 oz. cream cheese

  • 2 teaspoons pure vanilla extract

  • 1 cup powdered sugar

  • 1/4 teaspoon salt

Preheat oven to 350 F. Spray two 9” cake pans with non stick spray, line them with parchment paper, and then spray the parchment paper.

Make the coconut cream cheese frosting first. Remove the coconut milk from the refrigerator, and turn upside down. Open cans from the bottom, pour out the coconut liquid (save for smoothies!), and scoop out the solid coconut cream. Add to the bowl of a stand mixer fitted with whisk, along with cream cheese, powdered sugar, vanilla, and salt. Whip the cream, starting slowly at first & gradually increasing your speed, until it’s nice and fluffy. Move frosting to an airtight container, and refrigerate to allow it to set.

Sift all dry ingredients together in a large bowl. Combine wet ingredients in another bowl (oil to vanilla), then add the two together until just combined. Fold in carrots, pecans & coconut last. Pour the cakes into pans, and bake for about 30 minutes. Allow cakes to cool a few minutes, then transfer them to a wire rack.

Once the cakes have fully cooled, you may even them out by removing any domed shape on top (this will allow them to stack more evenly). Place one cake on a cake stand, add a layer of frosting, then stack the second cake on top. Add a thin, “crumb layer” of frosting over the entire cake, then allow it to chill for 30 minutes to set. Now apply a thicker layer of frosting over the entire cake. Top with remaining carrots, pecans & coconut as desired. Slice and enjoy!

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*Can be made with three 6” round cake pans to create a 3-layer cake. Increase baking time to about 35-38 minutes.

**Adapted from Carrot Cake in Skinny Bitch in the Kitch.

chocolate & toasted coconut cake with salted coconut caramel filling

I got the opportunity to spend an afternoon baking with the beautiful Athena of EyeSwoon, and we had such a blast together. She is a lovely spirit, and shares my love of sweets. We baked this tasty cake in my apartment for a feature on her site (definitely check it out- lots of food and design lust happening there!). This chocolate and toasted coconut cake with salted coconut caramel sauce turned out perfectly, and I will definitely make it again soon!

Chocolate & Toasted Coconut Cake with Salted Coconut Caramel Filling:

Cake:

  • 2 cups unsweetened almond milk, at room temperature

  • 2 tsp apple cider vinegar

  • 1 1/4 cup unsweetened applesauce

  • 2/3 cup coconut oil, melted

  • 2 tsp pure vanilla extract

  • 2 cups + 2 tbsp whole wheat pastry flour

  • 1 cup cane sugar

  • 1 cup cocoa powder

  • 1 tsp espresso powder

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

Buttercream:

  • 1 cup unsalted butter, softened

  • 2 1/2 cups powdered sugar

  • 1/4 cup unsweetened almond milk

  • 2 tsp vanilla extract

  • 2 cups unsweetened coconut flakes, for topping

Caramel:

  • 1 can full-fat, unsweetened coconut milk

  • 1/4 cup pure maple syrup

  • 1/4 cup coconut palm sugar

  • 1 tsp pure vanilla extract

  • 1/2 tsp coarse sea salt

  • 1 tbsp unsalted butter

Make the caramel ahead of time. Combine the coconut milk, maple syrup, and coconut palm sugar in a medium saucepan over medium-high heat. Bring to a boil, then turn heat down and cook, whisking frequently, about 20 minutes until mixture has thickened and is a dark amber color. Turn off heat and whisk in the vanilla, salt, and butter until smooth. Cool completely, and then store in an closed jar in the fridge for up to 1 week. This will make much more than you need for this recipe. Feel free to drizzle some over each individual slice, or over ice cream!        

For the cakes, preheat oven to 350 degrees and line two 8 inch round pans with parchment paper. Spray the parchment paper and dust with cocoa powder.

Add the vinegar and milk to your stand mixer bowl and let sit for 5 minutes. Next, add in the applesauce, coconut oil, and vanilla extract and mix until just combined.

In another bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt. Turn your mixer to low and slowly pour the dry ingredients in until everything is incorporated. Turn the mixer speed up to medium-high and let run until your batter is evenly smooth and no lumps remain.

Divide the dough between the two prepared pans and let bake about 30 minutes or until a toothpick comes out clean in the center. Remove from oven and let cool.

While the oven is still heated, place coconut on a lined baking sheet and place in oven to toast. Bake for about 10 minutes or until most of the flakes have browned.

While everything is cooling, remove the coconut caramel sauce from the fridge to come to room temperature. Beat together all buttercream ingredients, and set aside.

To assemble, place the first layer of cake on a cake stand, removing any domed area to create a flat surface. Add a layer of coconut caramel on top, and sprinkle with toasted coconut, if desired. Top with the second layer of cake, making sure the layers are even. Using an offset spatula, spread the buttercream all over the outside and top of the cake, smoothing out any rough patches. Immediately sprinkle the toasted coconut all over the sides of the cake so that it sticks to the buttercream. Serve and enjoy!

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*Can be made vegan by substituting vegan butter for the unsalted butter.

**Can also be made as 3 layers using 6 inch cake rounds. Increase baking time to 30-35 minutes.

***Adapted from Simple Vegan Chocolate Cake by Minimalist Baker, and Chocolate & Toasted Coconut Olive Oil Cake by Vegetarian ‘Ventures.

Photos by Chloe Crespi