Tuesday, February 13, 2018

Chocolate Filled Rose Cakes

What better time to use a rose muffin pan than for Valentine's Day. I made my Valentine some mini rose bundt cakes, filled with fudge, because Valentine's Day must involve chocolate.  

To make the cake red, I colored the batter with beets, grated raw and then blended on high speed with water.

When they had cooled, I used an apple corer to make a hole in the bottom that I filled with fudge sauce.  I put a small piece of the cake back on the bottom to hold the fudge in.

( I apologize for the poor quality pictures below, it got dark before I could get all of the pictures that I wanted and my studio lights didn't do the trick)

 I cut one open so you could see what it looks like on the inside.

Chocolate Filled Rose Cakes
Makes 18 muffin sized roses - Use organic ingredients whenever possible

Oil for greasing the pan (spray oil works best,I suggest Spectrum brand)
Unbleached white flour for dusting the pan

1 3/4 cups water, divided
1/2 cup grated raw red beets, packed
1 1/2 cups unbleached sugar
1/3 cup sunflower or safflower oil
1/3 cup unsweetened applesauce
1 tablespoon apple cider vinegar (or white vinegar)
1/4 cup organic cornstarch
2 teaspoons vanilla extract 
2 2/3 cups unbleached white flour
2 teaspoon baking powder
1/2 teaspoon salt
A jar of your favorite fudge sauce (at room temperature)
Powdered sugar (optional)
Preheat your oven to 325°
Lightly grease and flour a rose bundt pan.
Add the grated beets to 1 cup of the water in a blender and process until it turns to juice.  Add more water to make 1 3/4 cups.
In a mixing bowl, whisk together the sugar, oil, applesauce, vinegar, vanilla and cornstarch for about two minutes.
Slowly whisk the beet juice into the sugar mixture.
In a separate bowl, sift together the flour, baking powder and salt.
Whisk the flour mixture into the liquid mixture until it’s well combined.
Pour the batter into the prepared pan, filling only 3/4 full.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  
Cool for 10 minutes in the pan and then remove the roses.
Allow to cool for an hour.
Remove the center of the muffin with an apple corer, being careful not to break through the top of the rose.
Fill the hole with the fudge sauce
Reserve a small piece of the cake that you removed to plug the hole.
Dust with powdered sugar if desired

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