Chocolate and Beetroot Cake
Chocolate Beetroot Cake with Coconut

Serves 8-12 

This is probably the fanciest cake I have ever made. Having said that most of the cakes I bake don’t usually have ganache, toppings or sprinkles. Nonetheless, it is always good to have a fancier looking cake in the baking repertoire to mix things up a bit.

I spent a few months baking a variety of chocolate beetroot cakes until I felt happy enough with one I could share. If you are partial to a spongey chocolate cake as opposed to a denser, fudge style, then this recipe is for you.

I used Melts with coconut cream for the ganache, which overall gives the cake a little extra level of indulgence. So, this is not really a tea cake but more of a celebration cake – all that ganache cannot be consumed by one person. Very proud of this one guys, please try and let me know how you go.

JC x

 

 

 

TOPPING

1/2 cup coconut cream

1/2 Cadbury Real Milk Chocolate Melts

½ cup toasted beetroot

¼ cup coconut chips or dessicated coconut

 

CAKE

Coconut oil for greasing cake tin

½ cup coconut oil

½ cup brown sugar (tight packed)

½ cup maple syrup

60 gms roughly chopped dark baking Chocolate

2-3 small beetroots grated

3 eggs

½ cup of shredded coconut

1 ½ cups plain flour

½ cup dessicated coconut

1 tsp bi-carb soda

¼ cup of cocoa powder (I normally use Loving Earth)

 

 

CAKE

Preheat oven to 180°

 

Warm oil in a medium sized saucepan on low heat then add the sugar, maple syrup and chocolate until melted

 

Remove from heat and add the grated beetroots (keep a quarter cup aside for the topping)

 

Whisk the eggs in a small bowl and add to saucepan

 

Sift the flour and cocoa in to the saucepan together and stir the mixture

 

Pour the batter into the cake tin and bake for 1 hour or until a skewer placed in the centre comes out clean

 

Remove cake to cool in tin before removing from tin to cool completely.  Leave oven on and turn down to 90 degrees

 

Chocolate Beetroot Cake Chocolate and Sugar mixI’m melting – Chocolate, oil and sugar together

 

Chocolate Beetroot Cake Grated BeetrootBeetroot post-grating

 

Chocolate Beetroot Cake choc and beetroot mixAdding the grated beetroot

 

Chocolate Beetroot Cake eggsThree little yolks

 

Chocolate Beetroot Cake egg in mixMixing through the eggs

 

Chocolate Beetroot Cake flour and cocoa being siftedSifting the cocoa and flour together old school style

 

Chocolate Beetroot Cake sifted flour and cocoa finalSifted cocoa and flour

 

Chocolate Beetroot Cake flour and choc mixAdding flour and cocoa to the mix

 

Chocolate Beetroot Cake choc flour mixed throughThe cake mixture



Chocolate Beetroot Cake out of oven
The cake right out of the oven

 

TOPPING

Whilst the cake is cooling, place the quarter cup of left over grated beetroot onto an oven tray lined with wax/baking paper

Place in oven until toasted (roughly 20 minutes or so)

Combine the coconut cream and Milk Chocolate Melts (Cadbury) in a dry heatproof bowl and microwave for one minute

At the one minute mark use a stainless steel spoon and stir the mixture thoroughly until velvety and smooth in texture

Pour over the cool cake

Sprinkle the toasted beetroot and coconut over the cake to serve

 

Chocolate Beetroot Cake Chocolate choppedMilk Chocolate Melts finely chopped


Chocolate Beetroot Cake Chocolate and Coconut Cream
Chopped Milk Chocolate Melts  with the coconut cream

 

 Chocolate Beetroot Cake Chocolate and Coconut Cream GanacheThe Coconut Cream and Milk Chocolate Ganache

 

Chocolate Beetroot Cake beetroot pre roastGrated beetroot about to go in the oven (obviously the chopping board stays on the table)

 

Chocolate Beetroot Cake Roasted Grated BeetrootThe toasted beetroot

 

Chocolate and Beetroot CakeThe final product