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Moist, rich chocolate cake made with beetroot puree, topped with chocolate ganache

Chocolate Beetroot Cake

Moist, rich chocolate cake made with beetroot puree, topped with chocolate ganache
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Makes: 8 large slices
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Ingredients
  

For the cake

  • 300 gms raw beetroot
  • 100 gms dark cooking chocolate (70% to 75%), finely chopped
  • 3 eggs, at room temperature (I have not tried substitutes)
  • 1 and 1/3 cups caster sugar (250 gms)
  • 1 cup vegetable oil (250 ml)
  • 2 tsps vanilla extract
  • 1 and 3/4 cups all-purpose flour (200 gms)
  • 1/4 cup cocoa powder (30 gms)
  • 1 and 1/2 tsps baking soda
  • 1/4 tsp salt

For the ganache frosting

  • 100 gms dark cooking chocolate (70% to 75%), finely chopped
  • 1/3 cup cream (80 ml)
  • 2 tbsps caster sugar, omit if using a milder chocolate

Instructions

  • This is a good recipe to start the day before you plan to eat the cake. First, cook the beetroots until tender, in a pressure cooker (2 to 3 whistles) or boil them in an open pot on medium heat, refilling the water as needed (this will take longer than a pressure cooker). They should be easy to poke with a knife. Cool completely, peel, slice off any bits of the stems, then blitz in a blender or food processor until finely pureed. If not using it the same day, store covered in the fridge.
  • To make the cake, first melt the chocolate in the microwave or double boiler until smooth. Set aside to cool slightly.
  • In the meantime, grease a 9 inch springform or round cake tin. Preheat the oven to 175 C.
  • In a mixing bowl, whisk the eggs, sugar, oil and vanilla until smooth. Use a hand mixer if needed, but a balloon whisk is also effective.
  • Add the melted chocolate, stir gently and then add the beetroot puree. Whisk or beat on low speed to combine.
  • Finally, sift in the flour, cocoa, baking soda and salt (you could also do this in a separate bowl if you prefer) and gently fold to combine.
  • The batter isn't super runny and if needed, run a hand mixer through it to break up any lumps. Pour into the prepared cake tin and bake for about 50 minutes, until a toothpick poked in the center comes out clean. If the top is darkening too fast, cover loosely with foil and reduce the temperature to 165 C and continue baking. All ovens vary, so start checking for doneness at 45 minutes.
  • Allow the cake to cool completely at room temperature (I left it out loosely covered, overnight).
  • To make the ganache, place the chopped chocolate in a bowl. Stir the cream and sugar together in a small saucepan and heat till just barely simmering, hot but definitely not boiling. Pour over the chocolate and let it stand for 2 to 3 minutes. Stir to melt the chocolate through. If there are still lumps, place the bowl over a pot of simmering water (don't let the bowl touch the water) and gently stir till smooth.
  • Let the ganache cool for 5 minutes, then slice off any uneven bits off the top of the cake, and spread it all over. Let the ganache set on the cake for 10 minutes, then slice and dig in!
  • Once frosted, store the cake in the fridge for 5 to 6 days or in the freezer for longer. Tastes best at room temperature or slightly warmed up. Happy baking!

Notes

*The original recipe uses 300 gms sugar in the cake batter but I found it sweet enough with 250 gms. You can add more if you prefer.
*Cook time includes beetroot cooking, if done in a pressure cooker. If you're doing it on an open flame, this time will increase.
*Original recipe from the late chef Ross Burden.