recipes
Chocolate and beetroot cake
Serves: 12
2017-11-02
Ingredients
For the cake
- 200g butter substitute (Flora cuisine)
- 225g caster sugar
- 3 eggs
- 2 tsp vanilla essence
- 100g melted dark chocolate
- 100g flour
- 100g self-raising flour
- 100g drinking chocolate
- 1 tsp baking powder
- 200g cooked beetroot pureed
- Raspberry jam
- 200ml whipped fresh cream (Benna)
For the ganache
- 110g dark chocolate
- 100g fresh cream (Benna)
Method
Whisk together the flora cuisine, caster sugar, eggs and vanilla until pale and creamy, pour in the melted chocolate and continue whisking. Sift together the flours; baking powder and dinking chocolate, fold gently into the egg mixture. Finally fold in the beetroot. Divide batter into two greased 7 inch cake tins and bake in a pre-heated oven temp 170°c for approximately 40 minutes. Allow cakes to cool completely. Sandwich the cakes with the jam, whipped cream and ganache. Pour remaining ganache on top.
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