Name: Chocolate beetroot cake
Cook time: 40 min
Total time: 40 min
Ingredients: 3 beetroot (300g), peeled; 250 gram (8 ounces) butter, softened; 1 cup (220g) caster (superfine) sugar; 4 eggs; 1 cup (150g) plain (all-purpose) flour; 1 cup (150g) self-raising flour; 1/4 cup (25g) cocoa powder; 100 gram (3 ounces) milk eating chocolate, chopped coarsely; Chocolate ganache; 200 gram (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely; 1/2 cup (125ml) pouring cream

Chocolate beetroot cake

For those of you who have not yet tried this somewhat odd combination, don't be put off! This chocolate and beetroot cake is moist and delicious, with a wonderful rich colour. We think you'll love it.

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Makes 20 Item

Cook

40M

Ingredients

3 beetroot (300g), peeled

250 gram (8 ounces) butter, softened

1 cup (220g) caster (superfine) sugar

4 eggs

1 cup (150g) plain (all-purpose) flour

1 cup (150g) self-raising flour

1/4 cup (25g) cocoa powder

100 gram (3 ounces) milk eating chocolate, chopped coarsely

Chocolate ganache

200 gram (6½ ounces) dark eating (semi-sweet) chocolate, chopped coarsely

1/2 cup (125ml) pouring cream

Method

1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) lamington pan; line with baking paper, extending paper 5cm (2 inches) over long sides.

2.Grate beetroot coarsely.

3.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and cocoa, then chocolate and beetroot.

4.Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.

5.Meanwhile, for the ganache, stir ingredients in small heatproof bowl over small saucepan of simmering water until smooth; cool. Refrigerate until spreadable.

6.Spread cake with ganache.

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