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Image for Recipe - Chocolate Beetroot Cake

Chocolate Beetroot Cake

Image for Recipe - Chocolate Beetroot Cake
  • Time preparation 25 minutes
  • cook time 40-50 minutes
  • Serve Serves 10

  • For the cake:
  • 200ml Flora Cuisine
  • 250g golden caster sugar
  • 3 medium free-range eggs
  • 2 tsps vanilla extract
  • 100g plain chocolate, melted
  • 100g plain flour
  • 100g self-raising flour
  • 100g drinking chocolate
  • 1 tsp baking powder
  • 200g cooked beetroot, finely chopped
  • For the filling:
  • 2 tbsps raspberry jam
  • 150ml whipping cream, whipped until thick
  • For the ganache:
  • 115ml whipping cream
  • 100g plain chocolate, broken into pieces

Preheat the oven to 190°C /375°F/ Gas Mark 5. Beat together the cooking oil, sugar, eggs and vanilla extract until mixture is smooth; about half a minute in the food processor should do it.

Pour in the melted chocolate and mix together thoroughly. Sieve the plain and self-raising flour, drinking chocolate and baking powder together into a large mixing bowl. Make a well in the centre, add the runny chocolate mixture and fold everything together. Gently stir in the finely chopped beetroot.

Divide the mixture among two greased, lined 18cm cake tins. Bake in the oven for 30-40 minutes until cooked through. Cool on wire rack and remove the greaseproof paper from the base of each cake.

Spread one cake with jam and the other with cream and sandwich the two together. To make the ganache, place the cream in a saucepan and bring to the boil, stirring continuously. Add the chocolate and stir until it has melted and the mixture is combined. Pour into a bowl and whisk until fluffy and cool. Spread the ganache smoothly and evenly over the top of the cake.

Ingredients

  • For the cake:
  • 200ml Flora Cuisine
  • 250g golden caster sugar
  • 3 medium free-range eggs
  • 2 tsps vanilla extract
  • 100g plain chocolate, melted
  • 100g plain flour
  • 100g self-raising flour
  • 100g drinking chocolate
  • 1 tsp baking powder
  • 200g cooked beetroot, finely chopped
  • For the filling:
  • 2 tbsps raspberry jam
  • 150ml whipping cream, whipped until thick
  • For the ganache:
  • 115ml whipping cream
  • 100g plain chocolate, broken into pieces

Method

Preheat the oven to 190°C /375°F/ Gas Mark 5. Beat together the cooking oil, sugar, eggs and vanilla extract until mixture is smooth; about half a minute in the food processor should do it.

Pour in the melted chocolate and mix together thoroughly. Sieve the plain and self-raising flour, drinking chocolate and baking powder together into a large mixing bowl. Make a well in the centre, add the runny chocolate mixture and fold everything together. Gently stir in the finely chopped beetroot.

Divide the mixture among two greased, lined 18cm cake tins. Bake in the oven for 30-40 minutes until cooked through. Cool on wire rack and remove the greaseproof paper from the base of each cake.

Spread one cake with jam and the other with cream and sandwich the two together. To make the ganache, place the cream in a saucepan and bring to the boil, stirring continuously. Add the chocolate and stir until it has melted and the mixture is combined. Pour into a bowl and whisk until fluffy and cool. Spread the ganache smoothly and evenly over the top of the cake.

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