Chocolate beet cake with chocolate-orange glaze from Homegrown: Cooking from My New England Roots (page 262) by Matt Jennings

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Notes about this recipe

  • EmilyR on March 23, 2019

    This is a phenomenal cake. I reduced the sugar 1/4 c and I would possibly even attempt to reduce it 1/2 c next time. I used dark chocolate as opposed to milk for the "glaze" (it's more like a ganache).The orange zest definitely comes through with a light flavor. Sprinkling with pistachios also worked nicely. Don't forget that Maldon sea salt - it really is a wonderful touch.

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