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Chocolate and beetroot cake with chocolate ganache
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Indulge in a decadent chocolate cake made irresistibly moist with the addition of beetroot.
Ingredients:
  • 185ml cream
  • 125ml vegetable oil
  • 220g brown sugar
  • 125ml maple syrup
  • 60 g dark chocolate (70%), chopped
  • 250 g (around 2 cups) raw beetroot, coarsely grated
  • 3 eggs, lightly beaten
  • 225g self-raising flour
  • 32.50 gm dutch cocoa powder
  • 150g dark chocolate, finely chopped
  • 27.00 gm maple syrup
Instructions:
  • Preheat the oven to 160°C and prepare the baking tin by greasing and lining it with parchment paper. In a saucepan over low heat, combine oil, brown sugar, maple syrup, and chocolate, stirring until melted. Remove from heat and mix in the grated beetroots. In a small bowl, whisk the eggs and add them to the saucepan. Combine sifted flour and cocoa powder into the mixture. Pour the batter into the tin and bake for 1 hour, or until a skewer comes out clean. Allow to cool in the tin for 5 minutes before removing and cooling completely.
  • For the ganache, simply mix all ingredients in a small saucepan over low heat. Stir frequently for about 5 minutes until the chocolate melts and the mixture turns smooth and shiny. Let it cool for 5-10 minutes until slightly thickened, then drizzle it over the cake.

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