Chocolate Beetroot Cake

ChocBeetCake_4752

I like to use Alison’s Pantry dried fruits and nuts for this decadent cake with a healthy twist, as all these bulk bin products are of the highest quality and full of goodness.

Serves 12-16

3 large eggs

1 1/2 cups firmly-packed soft brown sugar

1 1/4 cups sunflower oil

400g (2 medium) peeled beetroot, finely grated

1/2 cup dried cranberries, roughly chopped

1/2 cup walnuts, roughly chopped

1 1/4 cups plain flour

1/3 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

Chocolate ganache (recipe follows), to assemble and coat

1/3 cup dried peaches or apricots, diced

1/3 cup dried cranberries

1/3 cup pistachio nuts, chopped

Salted caramel sauce (recipe follows), to serve

Whipped cream, to serve

Method:

  1. Preheat oven to 170°C. Grease and lightly dust with flour 3 x 20cm springform cake tins. Using an electric mixer, whisk eggs and sugar together until mixture is pale and doubled in volume.
  2. Add oil and whisk to combine. Stir in beetroot, cranberries, walnuts, and sifted dry ingredients.
  3. Divide mixture between prepared tins. Bake for 20 minutes or until a skewer inserted in the center of one cake comes out clean. Cool in tins for 10 minutes before removing to a wire rack to cool completely.
  4. To assemble, sandwich layers together with chocolate ganache. Spread top of cake with ganache. Scatter with dried fruits and nuts. Serve with salted caramel sauce and whipped cream on the side.

 

CHOCOLATE GANACHE

  • 350g dark chocolate, chopped into chunks
  • 2/3 cup cream
  • 50g unsalted butter
  1. Place all ingredients in a bowl set over a saucepan of gently simmering water, or microwave in short bursts, to melt.
  2. Stir until smooth and leave to cool and firm to a spreadable consistency.

 

SALTED CARAMEL SAUCE

  • 75g butter
  • 125g soft brown sugar
  • 175ml cream
  • 1/2 tsp sea salt flakes, or to taste
  1. Place butter, sugar and cream in a saucepan and bring to the boil, stirring until butter melts and sugar dissolves. Simmer for 2-3 minutes.
  2. Remove from the heat and add salt, to taste, then leave to cool.