Chocolate and Beetroot Cake with Chocolate Ganache Frosting.


ping up with all things chocolate for easter 🐇🐇🐇

1/2 cup (125ml) vegetable oil
1 cup brown sugar
1/2 cup of maple syrup
60g 70% dark chocolate
3 eggs lightly beaten
11/2 (225g) cups self raising flour
1/4 cup cocoa powder
250g cooked beetroot grated (about 2 cups)

185ml cream
150g dark chocolate chopped
1 tbsp maple syrup

Preheat the oven to 160°C.
Line a 20cm cake tin with wax paper.
In a large pan on low heat place the oil,chocolate,sugar and maple syrup. Melt slowly and stir to combine.
Lightly whisk the 3 eggs.
Sift the flour and cocoa together in a separate bowl.
Remove the melted chocolate mix from the heat, it should be room temperature then add the eggs and mix in.
Add the grated beetroot.
Finally fold in the flour/cocoa mix until just combined. Don’t over mix or the cake will be heavy.
Bake for 1 hour and remove from the oven and leave to cool.
To make the ganache, heat the cream and pour over the chocolate. Add the maple syrup and stir until melted.
Pour over the cake and pop in the fridge to set.
Slice and serve.

This recipe calls for a 20cm cake tin. I always use a 25cm square tin. The cake does not rise as much but I prefer it to be a thinner slice as with the ganache on top it is very rich. This works best for me but if you want larger cake slices, go for the 20cm.
Beautiful, moist and delicious cake. A staple in our house for a cake that is delicious but not too sweet.

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