Chocolate Beetroot Cake recipe

PUBLISHED: 00:00 25 October 2014

Chocolate Beetroot Cake

Chocolate Beetroot Cake

Archant

Don’t be alarmed by the prospect of a root vegetable in a cake. Everyone loves carrot cake don’t they?

For the cake

8oz/225g raw beetroot

Start with roasting your beetroots, in their skin and covered in foil in a medium oven 180c for 30 minutes, then cool, peel, (The skins should just slip away in your fingers.) and finely chop them up.

Ingredients

6.25oz/175g plain flour

4 rounded teaspoons/10g baking powder

3oz/75g cocoa powder

8oz/225g caster sugar

3 medium free range eggs

7fl.oz/200 ml corn oil

For the chocolate ganache

9oz/250 grams dark chocolate

8fl.oz/250 ml double cream

Method

1. Preheat the oven to 200c / gas mark 6.

2. Grease and line a 20cm cake tin (preferably a spring form, although lining with baking parchment works well, too.)

3. Sift the flour, baking powder, cocoa powder and sugar into a bowl.

4. Blend the eggs, beetroot and corn oil in a blender until smooth.

5. Fold the beetroot mixture into the dry ingredients.

6. Bake for 40 minutes on medium shelf.

Meanwhile, make the ganache.

Put the double cream into a saucepan and simmer gently until just before it reaches boiling point.

Break the chocolate into pieces and put into a mixing bowl.

Pour the warmed double cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing, cover with cling-film until using.

Remove the cake from the oven and leave to cool. Once chilled generously cover the cake with the chocolate ganache.

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