This is one of the best fudgy delicious chocolate beetroot cake you will ever try. Its simple and looks and tastes incredible. The chocolate ganache on top just adds to the flavour and the richness making it irresistible.
You can make this a day in advance and keep it in a cool kitchen for 3-4 days outside the fridge. I like to serve this warm but its great at room temperature too.
For the cake
- 300 gms beetroot
- 100 gms dark chocolate, 70% cocoa
- 250 gms golden caster sugar
- 250 gms sunflower oil
- 3 large eggs
- 1 tsp vanilla paste
- 150 gms plain flour
- 50 gms ground almonds
- 30 gms cocoa powder
- 1 tsp baking soda
- pinch of sea salt
For the ganache
- 150 gms double cream
- 100 gms dark chocolate, 70% cocoa
Peel the beetroot and chop them into small 1 cm pieces. Put them in a pan, cover with water and bring it to a boil. Now cook on medium heat for 10 minutes. Drain and blitz the beetroot to a puree.
Melt the chocolate in a bowl. Grease and line a 10 inch round cake tin. Preheat the oven to 180 C or 160 C fan.
Put the sugar, oil, eggs and vanilla in a bowl and whisk for 4 minutes until pale. Now add the melted chocolate and beetroot puree and give it a quick mix. Now add the rest of the ingredients and mix until its all well combined. Now transfer this to the prepared tin and bake for 40 minutes until a skewer inserted comes out clean.
For the ganache chop the chocolate and put it in a bowl. Heat the cream in a pan and pour the hot cream over the chocolate. Let it sit for a few seconds before stirring it all together until the chocolate has melted.
Once the cake is baked let it sit in the tin for 5 minutes before placing it on a serving plate. Now pour the hot ganache on top and serve it straight away or at room temperature. I would highly recommend you try this cake warm as well.
You can find the detailed how to video here –