Valentine's Chocolate Beet Cake with Pomegranate Chile Sauce and Mousse
Three easy components, made with the magic of aquafaba, make a stunning Valentine's dessert.
- 1 1/4 cups organic sugar, divided
- 2 cups aquafaba, divided
- 1 cup chopped beets 6 ounces
- 1/2 cup vanilla non-dairy milk
- 12 ounces semi-sweet chocolate, 70% cacao
- 1/2 cup melted coconut oil
- 1 te vanilla
- 1 cup unbleached flour
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar, divided
- 1 cup pomegranate juice
- 1/2 cup organic sugar
- 1/4 teaspoon cayenne
- 1/2 cup Superfruit jam
- powdered sugar for dusting
- pomegranate seeds for garnish
Preheat the oven to 350 F. Line 2 9-inch round cake pans with parchment, then grease and dust with cocoa, shaking the pans and tapping on the counter to coat. Reserve.
Use the Vitamix to grind 1 cup of the sugar for the cake, and reserve. Grind the 1/4 cup for the mousse, and reserve.Measure 1 1/4 cup aquafaba for the cake and put it in the stand mixer with the whisk attachment, or in a large bowl if you are using an electric mixer. Save the remaining 3/4 cup aquafaba for the mousse.
Steam the beets for about 15 minutes, until very tender. Melt half of the chocolate and let cool. Place the milk , coconut oil, melted chocolate and beets in the Vitamix and secure the lid. Select Variable Speed 1 and turn on the machine. Gradually increase the speed to 10 and blend for 30 seconds to a minute, until smooth.
In a large bowl, whisk the unbleached flour, cocoa, baking powder and salt. Stir in the beet mixture. It will be thick.In the stand mixer, put 1/2 teaspoon of the cream of tartar and mix on low for 1 minute, then increase to high. Set a timer for 15 minutes, and sprinkle in a tablespoon of the cup of organic sugar that you ground at the beginning every 30 seconds or so. At the end it will be billowy and glossy.
Fold a third of the aquafaba mixture into the flour mixture, then when it is well mixed, gently fold in the remaining. When it's just combined but not deflated, scrape into the pans and smooth the tops. Bake for about 30-35 minutes. When a toothpick inserted into the center of a layer comes out with only moist crumbs, transfer to racks to cool.
For the saucePour the pomegranate juice and sugar into a small pan and bring to a boil over high heat. Lower to medium low and simmer vigorously for about 10 minutes, to reduce to 3/4 cup. Whisk in cayenne and simmer briefly, then transfer to a pouring vessel. For the mousseMelt the remaining 6 ounces chocolate and let cool to room temp.Place the remaining 3/4 cup aquafaba and 1/4 teaspoon cream of tartar in the stand mixer with the whisk attachment. Mix on low for a minute, then increase to high and beat for 10 minutes. Still on high, sprinkle in the remaining sugar over the course of 5 minutes, very gradually. Gently fold in the melted chocolate, then chill the mousse, covered. To assembleRun a knife around each layer of cake and loosen the layers. Place a cake plate over one, and flip onto the plate. Peel off the paper. Spread with the jam. Repeat with the second layer. Use a fine sieve to dust with powdered sugar.Slice in 12 pieces. Serve each slice with a tablespoon or so of sauce and a scoop of mousse, garnish with pomegranate seeds.