Don’t be turned off by the beets! You won’t taste them at all, and they make the cake very moist. This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet so the chocolate flavor shines. You must try it to believe it.
INGREDIENTS:

* 1-3/4 cups all-purpose flour
* 1-1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 can (15 oz.) whole or quartered beets, drained (reserve liquid)
* 1-1/4 cups granulated sugar
* 1 cup vegetable oil
* 1/2 cup juice from beets
* 3 large eggs
* 1 teaspoon vanilla extract
* 3 squares (1 ounce each) unsweetened chocolate, melted
* 1 cup semi-sweet chocolate chips
* For icing:
* 1 cup white chocolate chips

PREPARATION:
Preheat oven to 350 degrees F. Arrange rack in the center of the oven. Line a 9 x 13-inch baking pan with non-stick foil.

In a medium bowl, measure flour, baking soda, and salt.

Stir to combine. Set aside.

Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until completed incorporated.

Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.

Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Let cool to room temperature.

To make icing:
Melt white chocolate chips in a double-boiler or microwave, being careful not to scorch it. Cool until just warm, but still liquid. Scrape into a ziptop bag, squeeze out the air, and seal the bag. Cut a small piece from the corner of the bag and drizzle white chocolate in a zig-zag pattern evenly over the top of the cake. Let sit to harden.

Optional topping:
Instead of white chocolate icing, you may wish to simply sift powdered sugar over the top of the cake.

The International Cocoa Organization (ICCO) announced yesterday that the 2007 cocoa crop would produce a global cocoa surplus of 80,000 tons, up from previous estimates of a 5,000-ton deficit.

The trade organization said favorable weather conditions in cocoa-producing regions of the world accounts for the bumper crop, which is being considered a record. News of the large crop comes in spite of cocoa farmers’ unrest and an outbreak of a swollen shoot virus that harmed crops in some African growing regions.

Africa accounts for 72 percent of the world’s cocoa production, with the Cote d’Ivoire region contributes the most by generating nearly 1.4 mt in 2005. Though regular rainfall and good weather aided Cote d’Ivoire’s production, the farmers’ union Anaproci called for strikes to spur the government to provide greater financial support for farming co-ops.

The strikes were suspended at the end of October, and although an agreement between the farmers’ union and the government has not yet been reached, negotiations are underway.

“It is worth noting that at the opening of the current 2006/07 campaign, the Government of Cote d’Ivoire strived towards its effort in reducing the level of taxation in the cocoa sector but not as much as requested by Ivorian farmers,” the ICCO report stated.

World production of cocoa for 2005-06 increased by 6 percent over previous years, with the majority of cocoa going to the United States. U.S. consumers ate 781,000 tons of cocoa last year, with second-place Germany consuming 278,000 tons.

Global exports of cocoa beans from January to March this year grew to more than 657,000 tons, while imports also grew to more than 905,000 tons.

Worldwide exports of chocolate or chocolate products experienced a 9.7 percent growth rate this year to nearly 903,000 tons, with imports rising 16.3 percent to nearly 898,000 tons.