-
1
Place the raspberries in a small saucepan on medium heat. Heat until the raspberries are broken down and form a puree. Strain through a sieve and discard the little seeds.
-
2
In a medium bowl, place Greek yogurt, pudding mix and raspberry puree. Beat on low speed with a hand mixer until everything is well combined.
-
3
Chill at least one hour before icing the cake.
-
4
Preheat oven to 350 degrees. Grease and line a round cake pan with parchment paper.
-
5
Peel and cut the beets into small cubes. This will allow them to cook more rapidly. Steam them until they are very soft. You could also roast the beets, but it would take much more time.
-
6
Transfer the beets to a blender and blend until you have a soft puree that has no clumps and lumps. Save this puree for later.
-
7
In a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
-
8
In another bowl, combine the milk, 1/2 cup beet puree, egg and vanilla.
-
9
Add the wet ingredients to the dry mix, and mix until just combined. Add the boiling water to the batter and finish mixing.
-
10
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out dry.
-
11
Let the cake cool for 10 minutes before placing it on a wire rack. Make sure it has cooled completely before icing it.
