Easter treat: Beetroot chocolate cake recipe

Looking for a fun and tasty treat this Easter? This beetroot chocolate cake is soft, moist, and full of chocolate flavour. The beetroot adds a natural sweetness and makes the cake extra moist.

Topped with a smooth chocolate ganache and a few pretty decorations, it’s a great dessert to share with family and friends this Easter weekend.

ALSO READ: Recipe of the day: White chocolate bark

Beetroot chocolate cake recipe

Ingredients

For the cake

• ¼ cup strong coffee
• 2 tsp vanilla essence
• ¼ cup sunflower oil
• 2 medium freshline beetroots,
• peeled and grated
• ¾ cup milk, lukewarm
• 1 cup brown sugar
• ¾ cup cocoa powder
• 1 tsp salt
• 1 tsp baking powder
• ¾ tsp bicarbonate of soda
• 1¼ cups white all-purpose
• flour

For the chocolate ganeche

• 2 slabs dark chocolate, finely chopped
• ¾ cup cup cream, heated to just boiling
• Edible flowers and blueberries for
• decorating (optional)

Method

1. Preheat the oven to 180° C, and grease and line a 20cm cake tin.
2. Blend the coffee, vanilla, oil, beetroot and milk together until the mixture is smooth.
3. Fold dry ingredients into the wet mixture.
4. Spoon the batter into the prepared cake tin and bake for about 45 minutes to an hour until a toothpick comes out clean.
5. Allow the cake to cool down completely after baking and before icing.
6. Next, make the ganache: pour boiling cream over the finely chopped chocolate and leave it to sit for five minutes, then stir. It should be smooth; however, if the chocolate isn’t melted yet, microwave in 30 second bursts, stirring between each burst until smooth. Let the ganache cool.
7. Carefully cut the cake in half. Spread half of the ganache mixture in the middle of the cake, and add the other half on the cake on top.
8. Add the rest of the ganache on the top layer, spreading it out to cover the surface of the cake.
9. Decorate to your liking.

*This recipe was sourced from Spar Savoury Magazine with permission

Beetroot chocolate cake recipe

• Author: Spar savoury magazine

For the cake

• • 2 medium freshline beetroots,

• • ¾ tsp bicarbonate of soda

• • 1¼ cups white all-purpose

For the chocolate ganeche

• • 2 slabs dark chocolate, finely chopped

• • ¾ cup cup cream, heated to just boiling

• • Edible flowers and blueberries for

1. Preheat the oven to 180° C, and grease and line a 20cm cake tin.
2. Blend the coffee, vanilla, oil, beetroot and milk together until the mixture is smooth.
3. Fold dry ingredients into the wet mixture.
4. Spoon the batter into the prepared cake tin and bake for about 45 minutes to an hour until a toothpick comes out clean.
5. Allow the cake to cool down completely after baking and before icing.
6. Next, make the ganache: pour boiling cream over the finely chopped chocolate and leave it to sit for five minutes, then stir. It should be smooth; however, if the chocolate isn’t melted yet, microwave in 30 second bursts, stirring between each burst until smooth. Let the ganache cool.
7. Carefully cut the cake in half. Spread half of the ganache mixture in the middle of the cake, and add the other half on the cake on top.
8. Add the rest of the ganache on the top layer, spreading it out to cover the surface of the cake.
9. Decorate to your liking.

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