Nigel slater's extremely moist chocolate-beet cake
Cakes
Step aside, red velvet. It just so happens that the deep pink earthiness of a beet is surprisingly well suited for bittersweet chocolate. Crushed beets are also an inexpensive way to make a cake achingly moist, nearly molten. And you don't need all that red food coloring after all. Adapted slightly from <strong><a href="http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/1607740370?tag=food52-20">Tender</a></strong> by Nigel Slater (Ten Speed Press, 2011).
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