Decadent Chocolate Beetroot Cake

Normally reserved for soups, salads and sides, who would have thought vegetables go so well in cakes? Beetroot is the star of this decadent chocolate cake and we cant get enough.

The ingredient of Decadent Chocolate Beetroot Cake

• 250g butter chopped
• 200g dark chocolate chopped
• 500g beetroot trimmed peeled diced
• 1 1 2 cups brown sugar
• 1 2 cup milk
• 1 1 2 cups self raising flour
• 1 1 3 cups plain flour
• 1 3 cup cocoa powder
• 2 tsp vanilla extract
• 2 eggs lightly beaten
• 2 cups frozen raspberries
• 1 3 cup caster sugar
• 300ml double cream to serve
• 200g dark chocolate chopped
• 200g milk chocolate chopped
• 2 3 cup thickened cream

The Instruction of decadent chocolate beetroot cake

• place butter chocolate beetroot brown sugar and milk in a medium saucepan over low heat cook stirring occasionally for 6 to 8 minutes or until butter and chocolate have melted increase heat to medium high bring to a simmer reduce heat to low simmer for 5 minutes remove from heat set aside for 20 minutes to cool using a stick blender blend chocolate mixture until smooth set aside to cool for 1 hour
• preheat oven to 170c 150c fan forced grease a 6cm deep 22cm round cake pan line base and side with 3 layers of baking paper
• sift flours and cocoa over chocolate mixture whisk to combine add vanilla and egg whisking to combine pour mixture into prepared pan bake for 1 hour 10 minutes or until a skewer inserted into the centre of cake comes out with some moist crumbs clinging cool cake completely in pan
• meanwhile increase oven temperature to 220u00b0c 200u00b0c fan forced line a large baking tray with baking paper place raspberries and caster sugar on tray toss to combine bake for 10 minutes stir bake for a further 5 to 10 minutes or until syrup just starts to brown around the edge set aside to cool completely
• make fudgy chocolate ganache place chocolates and cream in a large microwave safe bowl microwave on high 100 for 2 to 3 minutes stirring with a metal spoon every 30 seconds or until melted and smooth stand for 10 minutes refrigerate for 30 minutes or until mixture is a thick spreadable consistency
• cut cake in half horizontally place cake base on a serving plate top with 1 3 of the ganache top with remaining cake half spread top and side of cake with remaining ganache top with raspberry mixture serve with cream see note

Nutritions of Decadent Chocolate Beetroot Cake

fatContent: 26 768 calories
saturatedFatContent: 50 2 grams fat
carbohydrateContent: 32 1 grams saturated fat
sugarContent: 10 9 grams carbohydrates
fibreContent: 86 3 grams sugar
proteinContent: n a
cholesterolContent: 3573 grams protein
sodiumContent: n a

Share this post