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.
- 40 mins cooking
- Makes 20 Item
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Ingredients
Chocolate beetroot cake
- 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
Chocolate beetroot cake
- 1Preheat 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.
- 2Grate beetroot coarsely.
- 3Beat 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.
- 4Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
- 5Meanwhile, for the ganache, stir ingredients in small heatproof bowl over small saucepan of simmering water until smooth; cool. Refrigerate until spreadable.
- 6Spread cake with ganache.
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