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Chocolate Almond and Beetroot Cake
This deliciously decadent chocolate and beetroot cake is sure to become a favourite!
- Yields: 1 round cake |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 40 mins
Ingredients
150 g milk chocolate, broken into pieces
200 g flour
1½ tsp (7.5 ml) baking powder
100 g ground almonds
100 g drinking chocolate powder
200 g sugar
1 tsp (5 ml) vanilla essence
300 g cooked beetroot
3 eggs
Cream cheese filling
80 g icing sugar, sifted
2 Tbsp (30 ml) softened butter
½ tsp (2.5 ml) vanilla essence
Chocolate ganache
2 Tbsp (30ml) milk
Method
Preheat the oven to 180 °C. Lightly grease a round cake tin.
Place the chocolate and butter into a glass bowl and place over a pot of simmering water until melted. Stir to mix.
Sift together the flour, baking powder, almonds and drinking chocolate powder and add the sugar. Keep to one side.
Purée the beetroot in a blender until smooth and pour into a large bowl. Add the eggs and vanilla essence to the beetroot purée and whisk until light and fluffy. Fold the flour mixture into the whisked eggs together with the melted chocolate. Pour the mixture into the cake tin and place in the oven for 40–50 minutes. Remove from the oven and keep to one side until completely cool before icing it.
Cream cheese filling
Place all the ingredients into a bowl and cream until smooth.
Chocolate ganache
Place the chocolate and milk into a glass bowl and melt the chocolate over a pot of simmering water. Stir to mix.
To assemble
Once the cake is cool, slice it in half and smear the bottom half with the cream cheese icing. Carefully place the other half on top and drizzle with the chocolate ganache.
