LeaderBrand Beet choc cake

Beetroot Chocolate Cake

This cake is delicious! And dairy free if you use dairy-free choc chips or replace with dairy-free dark chocolate.

Directions

Ready in 1 hour 45 minutes, serves 12.

1. Preheat the oven to 180ºC on bake.

2. Grease and line the base of a 23cm spring-form cake tin with paper.

3. In a large bowl place the first four ingredients and mix, giving it a good stir.

4. Sift the next six ingredients into another bowl.

5. Add the ­flour mix to the wet ingredients, alternating with the grated beetroot.

6. Mix together lightly and place in the tin. Bake for 1 hour and 30 minutes or until a skewer comes out clean.

Test this cake while it’s baking with a skewer or sharp knife – it can look cooked, but the middle may still be raw. Leave to cool in the tin and then remove to ice.

Icing:
Make a Beetroot chocolate ganache by melting 125g dark chocolate and ½ cup juiced beetroot together. Heat gently, then pour over the cake.

 

 

 For more Beetroot recipes click here

 

 

 

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