This Chocolate Beet Cake is a sweet spin on the classic beet and goat cheese pairing, with a rich texture and light crumb from the Palm-Coconut Shortening.
Preheat oven to 400°F. Place beets in a small roasting pan with 1 inch of water, cover tightly with foil and roast for 45–60 minutes, until they can be easily pierced with a sharp knife. Uncover, let cool and
peel. Purée beets in a food processor and measure out 1 cup. Whisk together with buttermilk and set aside. Reduce oven temperature to 350°F.
In a large bowl, mix together flours, cocoa powder, baking soda and salt.
In a separate bowl, beat together the shortening and sugar with a hand mixer on low speed for 6–8 minutes, until mixture is smooth and creamy.
Add vanilla and eggs and beat to mix. Whisk in one third of the dry ingredients, then half of the beet and buttermilk mixture. Repeat with another third of the dry ingredients, then the remaining half of the beet mixture, then the rest of the dry ingredients, incorporating each before adding the next.
Spray two 9-inch cake pans with cooking spray and line with parchment circles. Spray again.
Divide cake batter between the two and bake for 25 minutes, until a toothpick inserted into the center comes out with a light coating of crumbs.
Cool completely on a wire rack. Run a knife around the edges and remove cakes from pans.
In a clean bowl, whip together cream cheese, goat cheese, powdered sugar, vanilla extract and maple syrup until fluffy and smooth, about 3 minutes.
Place one cake on a platter or cake plate and spread ¼ of the frosting over the top. When that layer is smooth, spread another ¼ of the frosting on top.
Lay the second cake on top of the frosting layer and frost with ¼ of the frosting. When that layer is smooth, finish with the remaining frosting over the top.
Serves 16
