chocolate orange beet cake

Ingrédients

1 small orange

3/4 cup (150g) granulated sugar

2 large eggs

1/2 cup (110 g) sour cream

1/2 cup (120ml) neutral oil

1 teaspoon vanilla extract

3/4 teaspoon kosher salt

1/2 cup (45g) dutch-processed cocoa

1 cup (128g) ap flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 cups (165g) grated, peeled red beets

1 tablespoon poppy seeds (optional)

glaze:

1 1/4 cup (125 g) confectioner's sugar (or more as needed)

1/2 teaspoon orange zest

1 tablespoon finely grated beet

1 tablespoon fresh orange juice (or more as needed)

pinch of salt

poppy seeds (optional)

Instructions

position rack in center of oven.

preheat to 350

butter or coat an 8in square baking pan with nonstick. line with a strip of parchment that hangs over two edges

zest the orange into a large bowl and add the sugar and eggs. whisk until pale and foamy (~1 minute). add sour cream, oil, vanilla, and salt. whisk until smooth and emulsified. add cocoa powder and whisk until smooth

add flour, baking powder, and baking soda and whisk until well combined and smooth. finally, use a rubber spatula to fold in the beets and poppy seeds

pour batter into prepared pan. tap the pan gently on the counter to release any air bubbles and smooth the top of the batter with an offset spatula

bake until cake is puffed and tester comes out clean, 35-45 minutes. set the pan on a rack to cool for about 15 minutes, then use the parchment sling to lift the cake out. set on the rack and let cool completely.

make the glaze:

add the confectioner's sugar, grated beet, orange juice and zest, and salt to a bowl and whisk until smooth. it should be very thick. if too thin, add confectioner's sugar until you get a pourable consistency. if too thick, add a few drops of orange juice.

pour glaze over cooled cake and sprinkle with more poppy seeds.

Notes

Cocoa glaze (alternate frosting):

1 cup (100g) confectioner's sugar

3 tablespoons dutch process cocoa

1 tablespoon very soft butter

pinch of salt

2-3 tablespoons boiling water

whisk sugar and cocoa until lump free

add butter, salt and water and whisk until pourable.