Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
It's hard to eat healthy veggies, fruits and fresh produce when you're constantly being tempted with Christmas cookies and eggnog. We get it. To make eating your veggies a little easier, we snuck them into some cake. I mean, it's the holiday season after all.
This gorgeous double layer cake is so moist, fluffy and chocolaty, you'll completely forget there are 8 large beets hidden inside. The rich chocolate paired with the tart frosting and pomegranate arils makes the perfect cake for any holiday party. (Or for lunch, not like we did that today or anything.)
Double layer beet cake with lemon pomegranate frosting
Preheat oven to 400 degrees F. Place the beets in a large roasting pan and brush with olive oil. Roast for at least an hour, or until softened. While still warm, peel the beets and chop. Place in a food processor and pulse until pureed.
Grease 2 (8 inch) cake pans with nonstick cooking spray. Set aside. Reduce heat to 350 degrees F.
Mix the flour, baking soda, white sugar and cocoa powder. Mix in the beet puree, vanilla, eggs, water, milk and vegetable oil. Pour the mixture into the prepared cake pans. Bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool for at least 2 hours or until cool to the touch. Level the top of one of the cakes so they stack nicely.
While the cake cools, beat the butter, sugar, lemon juice, lemon zest and vanilla in a stand mixer. Beat until fluffy. Top the leveled cake with frosting and carefully top it with the second cake. Frost the stacked cakes until they're all coated.
Top the middle of the cake with the pomegranate seeds.