Don’t let the vegetable ingredient fool you, this cake is delightfully naughty. The beetroot gives it a wonderful sweet richness, and a beautiful vibrant colour. Enjoy while you can, it won’t last long!
1 1/2 Cups of Plain Flour
1 Tsp Baking Powder
2/3 Cup of Cocoa Powder
1 Cup of Caster Sugar
2 Medium Beetrooots
150g Unsalted Butter
100g Dark Chocolate
250g Dark Chocolate
250ml Thickened Cream
Peel and chop the beetroot into 2cm cubes, roast in oven at 180°C for 20 minutes. Test softness with a fork, if still hard, return to oven for 5 more minutes or until soft. Allow to cool.
Grease and line a 20cm round cake tin.
Sift together the flour, baking powder, cocoa powder and sugar in a large bowl.
Break the 100g of chocolate into a heatproof bowl with the butter. Place bowl over small pan of simmering water on medium heat. Make sure the bottom of the bowl isn’t touching the water in the pan. Allow the chocolate and butter to melt, stirring occasionally to combine.
Add chocolate mixture to flour mixture, then beat in the eggs.
Puree the beetroot in a blender then add to the bowl. Stir well.
Pour mixture into tin, then bake in the oven at 200°C for 40 minutes.
Meanwhile, in a saucepan, simmer the cream until just before it boils. Break chocolate into pieces into a bowl, and pour the hot cream over the top. Stir until combined and chocolate is fully melted. Allow ganache to cool and thicken and cake to cool completely before spreading with ganache.
Eat and enjoy.
Go back for seconds.