About the bake
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.
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
For the Cake
- 200g Beetroot (cooked)
- 3 Eggs (medium)
- 200ml Sunflower oil
- 200g Billington's Unrefined Light Muscovado Sugar
- 175g Self-raising white flour
- 0.5 tsp Baking powder
- 50g Cocoa powder
- 100g Dark chocolate chips
For the Ganache
- 100g Dark chocolate chips
- 142ml Double cream
- 1 tbsp Billington's Unrefined Golden Caster Sugar
Utensils
- 9in round cake tin
- Baking paper
- Sharp knife
- Food processor
- Saucepan
Recipe Reviews
Total heaven, gooey and delicous. Made mine in 2 sandwich tins 30 min. Cook. Put blackcurrant jam between. Yummy.
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.
Thought I'd give this a try as I had a lot of home grown beetroot, I made cupcakes rather than one big cake, I added 150g of chocolate chips as I wasn't doing the Ganache and added 150g of flaked almonds, cupcakes turned out lovely and moist (baked for 15 mins(size of cupcake cases 5cm base x 3cm high, filled them three quarter full as was sure how much they would rise, they were perfect). August Bank holiday we plan to have a BBQ with a friend who is returning to live in his native country Italy so will make this as a cake with the Ganache for a desert. Love this website there are great recipes.
Deliciously moist with an earthy not too sweet flavour. Didn't make the hot sauce but just topped with a little ganache.
Ingredients
For the Cake
- 200g Beetroot (cooked)
- 3 Eggs (medium)
- 200ml Sunflower oil
- 200g Billington's Unrefined Light Muscovado Sugar
- 175g Self-raising white flour
- 0.5 tsp Baking powder
- 50g Cocoa powder
- 100g Dark chocolate chips
For the Ganache
- 100g Dark chocolate chips
- 142ml Double cream
- 1 tbsp Billington's Unrefined Golden Caster Sugar
Utensils
- 9in round cake tin
- Baking paper
- Sharp knife
- Food processor
- Saucepan