Beetroot gives a lovely moist texture and a hint of earthiness to this rich, indulgent cake Beetroot Chocolate Cake. Top with a rich ganache to finish and serve with cream.
11 ingredients6 steps
Vegetarian
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line the base of a 23cm (9") round, deep cake tin with baking parchment.
Step 2
Drain and dry the beetroot, then chop roughly and place in a food processor. Blend until smooth, add the eggs, oil and sugar and blend again until smooth.
Step 3
Add the remaining cake ingredients and blend until well mixed.
Step 4
Spread mixture in the cake tin and bake for 45-50 minutes or until a skewer comes out cleanly. Allow to cool for 10 mins then turn the cake out and allow to cool completely.
Step 5
To make the ganache, pour the carton of double cream into a pan, add the golden caster sugar, and heat until it is about to boil.
Step 6
Take off the heat and pour it over the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Allow too cool until it is thick enough to pour over the cake. Allow to set and serve in slices with cream if liked.
Ingredients
MetricImperial
For the Cake
200gBeetroot (cooked)
3Eggs (medium)
200mlSunflower oil
200gBillington's Unrefined Light Muscovado Sugar
175gAllinson's Self Raising Flour
0.5 tspBaking powder
50gCocoa powder
100gDark chocolate chips
For the Ganache
100gDark chocolate chips
142mlDouble cream
1 tbspBillington's Unrefined Golden Caster Sugar
Utensils
9in round cake tin
Baking paper
Sharp knife
Food processor
Saucepan
4 Baker Ratings
Total heaven, gooey and delicous. Made mine in 2 sandwich tins 30 min. Cook. Put blackcurrant jam between. Yummy.
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I used an deep 8 inch tin,so I could half the cake, made double the Ganache and covered one half with the Ganache and the other half with Black Cherry Conserve(which I blitzed with my hand blender to smooth out lumps)Put the two halves together and coated with the rest of the Ganache.
