recipes
Chocolate beetroot cake
2023-02-16
Ingredients
- 200g butter substitute (Flora)
- 225g caster sugar (Lamb brand)
- 3 eggs (Le Naturelle)
- 2 teaspoon vanilla essence
- 100g melted dark chocolate (Novi)
- 100g flour (Lamb brand)
- 100g self-raising flour (Lamb brand)
- 100g drinking chocolate
- 1 teaspoon baking powder
- 200g cooked beetroot pureed
- Raspberry jam
- 200ml Vegetable based whipping cream
- 100g dark chocolate
- 100g vegetable based cream
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Method
Whisk together the flora original, caster sugar, eggs and vanilla until pale and creamy. Pour in the melted chocolate and continue whisking. Sift together the flours, baking powder and drinking chocolate, fold into the egg mixture. Finally fold in the beetroot puree. Divide batter between two greased 7 inch cake tins and bake in a pre heated oven at 170°C for approximately 40 minutes. Allow cakes to cool completely.
Prepare a ganache, bring the vegetable based cream to the boil, remove from heat and melt in the dark chocolate.
Sandwich the cakes with the jam, whipping cream and ganache. Pour remaining ganache on top.
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