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Decadent chocolate beetroot cake
Decadent chocolate beetroot cake
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Discover the surprising duo of vegetables and chocolate in this irresistible beetroot chocolate cake, a delightful twist on a classic dessert.
Ingredients:
  • 250g butter, chopped
  • 400.00g dark chocolate, chopped
  • 500g beetroot, trimmed, peeled, diced
  • 270.00 gm brown sugar
  • 128.75 gm milk
  • 225.00 gm self-raising flour
  • 332.50 ml plain flour
  • 42.90 gm cocoa powder
  • 8.80 gm vanilla extract
  • 500.00 ml frozen raspberries
  • 70.95 gm caster sugar
  • 300ml double cream, to serve
  • 200g milk chocolate, chopped
  • 166.65 gm thickened cream
Instructions:
  • In a medium saucepan over low heat, combine butter, chocolate, beetroot, brown sugar, and milk. Cook while stirring occasionally for 6 to 8 minutes until butter and chocolate are melted. Increase heat to medium-high and bring to a simmer, then reduce heat to low and simmer for 5 minutes. Remove from heat and let it cool for 20 minutes. Blend the chocolate mixture with a stick blender until smooth. Allow it to cool for 1 hour.
  • Preheat your oven to 170C/150C fan-forced and generously grease a 6cm-deep, 22cm round cake pan. Line the base and sides with three layers of baking paper for easy removal later.
  • Sift flours and cocoa over the chocolate mixture, then whisk together. Add vanilla and egg, continue whisking until combined. Pour the mixture into the prepared pan and bake for 1 hour and 10 minutes, or until a skewer inserted into the center of the cake comes out with moist crumbs clinging to it. Let the cake cool completely in the pan before serving.
  • Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Spread raspberries and caster sugar on the tray, mix gently. Bake for 10 minutes, stir, then bake for another 5-10 minutes until the edges slightly brown. Let cool completely.
  • Create Fudgy Chocolate Ganache: In a large microwave-safe bowl, combine chocolates and cream. Microwave on HIGH for 2 to 3 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Let it sit for 10 minutes, then refrigerate until thick and spreadable, about 30 minutes.
  • Slice cake in half horizontally and place the bottom half on a serving plate. Spread 1/3 of the ganache on top. Add the remaining cake half and cover the top and sides with the rest of the ganache. Finish by topping with raspberry mixture and serve with cream on the side as desired.

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