Chocolate Beetroot Cake

Baked early this morning to take for our morning tea play date with Sam from Booloo babe and her kiddos, it was quickly devoured. If you're in the market to buy modern cloth nappies, Sam has all of the best ones. This is all that is left, and only because I had to cut this bit off to fit it into a container!

This is Ross Burden's delicious chocolate beetroot cake recipe, which can be found at Veggie Belly, though the link to Ross Burden website that is supplied there, doesn't come through to a recipe. You really need no other chocolate cake recipe in your life. This one is fantastically deliciously yummy!!

Ross Burden's Beet Chocolate Cake

for the cake
85 grams dark chocolate
3 medium eggs
300 grams sugar
240 ml sunflower or vegetable oil
300 grams cooked beets (see post above for how to cook the beets)
1 teaspoon vanilla extract
30 grams cocoa powder
200 grams flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt

for the chocolate ganache
250 grams dark chocolate, broken into pieces
250 ml heavy cream

Pre-heat oven to 180C.
Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just until combined.
Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just until everything is combined. Don't over work or over mix the batter.
Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce.
When the cake is done, cool it on a wire rack. Then pour the chocolate ganache over while the ganache is still warm. Let the ganache topping cool and set a little before serving.

to prepare the beets
Scrub dirt off, put in saucepan and cover with water. Boil for 45min (or 2 hours if it is enormous). Peel skin off beets, chop into 3-4cm chunks then process in food processor until smooth. 


I don't make the ganache with mine (if you did Michelle Bridges 12WBT or have ever calorie counted your cooking, you wouldn't either!), I don't think it t really needs it. It's pretty darn good on it's own!!



Happy Thursday!