Christina Pirello’s Chocolate Red Velvet Cake

There have been two requests to post this recipe.  I was hesitant since it was in her new book, but then I searched her website a bit and found it there.  If you goto the Christina Cooks website, look under menus.  You can download Series 9 PBS recipes and find it in there.  I highly recommend that you look there if you are interested in wonderful, tasty, healthy recipes.

Chocolate Red Velvet Cake

1 1/2 cups chopped beets

2 cups whole wheat pastry flour

1/2 cup semolina flour

5 tablespoons cocoa powder

Generous pinch sea salt

3 teaspoons baking powder

3 tablespoons beet powder

1 1/2 cups spring or filtered water (preferably from boiling beets)

2 teaspoons pure vanilla extract

1/4 cup avocado oil

1 1/2 cups brown rice syrup

2 teaspoons brown rice vinegar


3/4 cup non-dairy, grain-sweetened chocolate chips

1/2 cup vegetarian butter spread (like Earth Balance)

1/2 cup soymilk

2 tablespoons brown rice syrup

1/2 teaspoon pure vanilla extract

Place beets in a pot with several cups of water and bring to a boil. Cook until tender, about 15 minutes. Drain beets, reserving 2 cups of cooking water. Cook this water over medium heat until it has reduced to 1 1/2 cups (needed for recipe).

Preheat oven to 350o and lightly oil and flour 2 8-inch spring form pans.

Whisk together flours, cocoa powder, salt, baking powder and beet powder. Place cooked beets and beet water in a food processor and puree until smooth. Whisk together, in a separate bowl, vanilla, oil, rice syrup and vinegar. Mix beets and wet ingredients into flour mixture to create a smooth batter. Spoon batter evenly into the 2 prepared pans and bake on the center rack for 50 minutes, until the tops of the cakes spring back to the touch or an inserted toothpick comes out clean.

Cool on a wire rack for 10 minutes before releasing cakes from pans. Cool completely before frosting.

Make the frosting while the cakes bake. Place chocolate in a double boiler (or in a glass bowl over a pot of boiling water) and whisk until smooth. Mix in butter spread and whisk until smooth. Whisk in soymilk, rice syrup and vanilla until smooth.  Transfer to a glass bowl, cover and chill completely. Whisk briskly to loosen before using.

When you are ready to frost the cake, shave the top of one of the cakes to create a flat surface. Place on a platter and spread frosting over the top of the layer. Place remaining cake on top of the frosting and frost the entire cake. Makes 8-10 servings.


5 Responses to “Christina Pirello’s Chocolate Red Velvet Cake”

  1. Jennifer Says:

    Oh, Kris! My Jason has been begging for red velvet cake! I’ll have to bookmark this for Easter Monday. : )

  2. Let’s See How Long this will Stay Here « Adventures in Bodenburg Says:

    […] to add…here is a link to my post about red velvet cake. Possibly related posts: (automatically generated)P The […]

  3. sheri Says:

    Thanks for posting this! I just watched her make these on the tv show but could not find it on her website. Also could not find a link for Menus.

  4. Kristen Says:

    You’re welcome, Sheri.

    Let me just say, I just popped over to her website and it has been completely re done. I’ll have to explore more to see if she still has a recipe section.

  5. First Garden Post of 2010 « Adventures in Bodenburg Says:

    […] We have a few beets growing, but it is hard to tell what kind.  We planted several rows, but only 2 are coming up nicely.  We had some older seeds and figured we’d use them up.  We’ll be planting some more in a few weeks anyway.  We have Detroit Dark Red and Bull’s Blood waiting to be planted (and I’m sure they are the ones coming up right now.)  We like the redder color to go in our Chocolate Red Velvet cakes.  […]

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