This rich and moist chocolate cake had been a staple at Provence Mediterranean Grill and Provence Marinaside in Vancouver for years. I made it regularly when I worked at the restaurant after I graduated from the Pacific Institute of Culinary Arts near Granville Island. It was also published in the restaurants' cookbook, New World Provence: Modern French Cooking for Friends and Family, by Alessandra and Jean-Francis Quaglia. While the cake is no longer on the menu (maybe if you ask real nice), they've shared the recipe with us, so you can try it at home. And now, the secret is out — just don't tell the kids.
Ingredients
- 1 can (11 1/2 oz/ 340mL) beets, strained
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 cups, plus 1 tablespoon brown sugar, tightly packed
- 1/2 cup butter
- 3 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate
- *or substitute with 11/4 cups cooked beets (boiled, roasted or salt-roasted), approximately 4 medium-sized beets, peeled
- 2 cups whipping cream (35%)
- 3 cups dark chocolate, chopped into walnut sized pieces
Preparation
Preheat oven to 350 F.
In a food processor, finely purée the beets (but do not liquefy) and set aside. In a large bowl, sift together the flour, baking soda and baking powder. Set aside.
In a separate bowl, using a hand blender or mixer on medium speed, blend sugar and butter until the butter becomes fluffy. Add eggs, buttermilk and vanilla and mix batter to be well combined, scraping down the sides of the bowl, as needed. Add flour mixture and 3/4 cup of melted chocolate. Reduce speed to low and mix until chocolate is just combined (don't overmix). Add puréed beets, increase speed to medium and mix until beets are fully combined.
Line two 10-inch cake pans with parchment paper. Divide the batter into the pans. Bake for 30 to 40 minutes, until cake springs back upon touch or when a skewer or fork inserted in the centre comes out clean. Remove from oven and transfer cakes to a cooling rack, preferably overnight.
To prepare the ganache, heat whipping cream in a heavybottomed pan until bubbles form on the outer edges. In a large bowl, add chocolate pieces. Pour heated cream over chocolate and stir with a whisk until it's combined and has a silky texture. Let ganache cool completely before using.
Place one cake layer on a cake plate. With a rubber spatula, spread half the ganache over cake and on sides. Place remaining cake layer on top and spread rest of the ganache on top and along the sides, smoothing all over.
