Cakes & Cupcakes
Chocolate and Beetroot Cake
A dark, moist earthy cake finished off with a dark chocolate ganache.
I had some leftover beetroot from a dinner party and wanted to use it in a cake. My mind initially went to red velvet, but I have honestly never enjoyed the flavour of beetroot in a red velvet cake. I had a chocolate and beetroot cake a long time ago and really enjoyed how the earthy notes of the beetroot complemented the cocoa in the cake – so a chocolate and beetroot cake it was!
The cake is actually really simple to throw together and comes together in one bowl. The cake is not an intensely deep, fudgy chocolate cake as I wanted the beetroot to come through as well. In combination with the dark chocolate ganache however, the depth of chocolate really comes through and adds a lovely silkiness to each bite of the cake.
If you want a chocolate cake with a more dense, fudgy crumb, I suggest this dark chocolate mud cake.
The recipe
Chocolate and Beetroot Cake
adventureswithsugar.com/chocolate-and-beetroot-cake/
Method
Method: chocolate and beetroot cake
- Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line a 20cm cake tin with baking paper and set aside.
- Sift the dry ingredients: Sift the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt together.
- Add the beetroot: Make a well in the middle of the dry ingredients and add in the beetroot.
- Combine the wet ingredients: Whisk the eggs together to combine, then add in the sour cream, oil and coffee and mix together.
- Combine the wet and dry ingredients: Add the wet ingredients to the dry ingredients and the beetroot. Mix thoroughly to combine.
- Bake: Bake in the oven for 45 – 55 minutes, or until a skewer inserted comes out clean.
- Cool and turn out: Let the cake cool in the tin for 15 minutes, then remove from the tin and let cool completely, before icing.
Method: ganache
- Make it while the cake bakes: Whilst the cake is baking, make the ganache.
- Prepare the chocolate: Roughly chop the dark chocolate and add in the golden syrup.
- Heat the cream: Heat the cream until it begins to gently bubble on the sides, but do not let it boil.
- Pour over the chocolate: Pour it over the chocolate and let it sit for five minutes.
- Stir: Stir until the chocolate and cream are combined.
- Cool and spread: Let it cool to a spreading consistency, before spreading on top of the cooled cake.
Tips for making this chocolate and beetroot cake
Can I substitute the oil in the recipe, with butter?
No, the oil here is key to giving the cake a level of moistness. This will not be achieved with butter.
What can I substitute for sour cream?
If you do not have sour cream, you can use yogurt instead.
My ganache split, what should I do?
It is likely that the cream was too hot and caused the ganache to split. This may produce an oily feel to the ganache. Heat about two tablespoons of cream, until just hot, but not boiling, and stir it in, until the ganache comes together. This will soften the ganache a bit though, so be mindful of that.
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