Chocolate Beetroot Cake


    For the cake:

  • 200ml Flora Cuisine, rapeseed oil or 200g butter
  • 250g golden caster sugar
  • 3 medium free-range eggs
  • 2 tsps vanilla extract
  • 100g plain chocolate, melted
  • 100g plain flour
  • 100g self-raising flour
  • 100g drinking chocolate
  • 1 tsp baking powder
  • 200g cooked beetroot, very finely chopped
  • For the filling:

  • 2 tbsps raspberry jam
  • 150ml whipping cream, whipped until thick
  • For the ganache:

  • 115ml whipping cream
  • 100g plain chocolate, broken into pieces
  • Preheat the oven to 190°C /375°F/Gas Mark 5. Beat together the cooking oil or butter, sugar, eggs and vanilla extract until mixture is smooth; about half a minute in the food processor should do it.
  • Pour in the melted chocolate and mix together thoroughly. Sieve the plain and self-raising flour, drinking chocolate and baking powder together into a large mixing bowl. Make a well in the centre, add the runny chocolate mixture and fold everything together. Gently stir in the finely chopped beetroot.
  • Divide the mixture among two greased, lined 18cm cake tins. Bake in the oven for 30-40 minutes until cooked through. Cool on wire rack and remove the greaseproof paper from the base of each cake.
  • Spread one cake with jam and the other with cream and sandwich the two together. To make the ganache, place the cream in a saucepan and bring to the boil, stirring continuously. Add the chocolate and stir until it has melted and the mixture is combined. Pour into a bowl and whisk until fluffy and cool. Spread the ganache smoothly and evenly over the top of the cake.
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