I made this cake a little while ago when having to develop a recipe using beetroot for Crush Online magazine.
I wasn’t entirely convinced about this recipe or if I particularly liked the earthiness from the beetroot, but once Ash tried some (and almost devoured the entire cake), I changed my mind.
He loved the fact that it wasn’t sickly sweet, rich in chocolate and the idea that he had already eaten his veg for the day!
Needless to say, I have made this cake twice since then!
Chocolate Almond and Beetroot Cake
Makes 1 round cake
150g milk chocolate, broken into pieces
150g butter, cubed
1 ½ tsp (7ml) baking powder
100g ground almonds
100g drinking chocolate powder
1 tsp (5ml) vanilla essence
300g cooked beetroot
Cream cheese filling
125g cream cheese
80g icing sugar, sifted
30g butter, softened
½ tsp (2.5ml) vanilla essence
Chocolate ganache topping
100g milk chocolate
2 tbsp (30ml) milk
Pre-heat oven to 180°C.
Place chocolate and butter into a glass bowl and place over a pot of simmering water to melt.
Sift together the flour, baking powder, almonds and drinking chocolate and add the sugar. Set aside.
Using a blender, puree beetroot until smooth and pour into a large bowl.
Add eggs to beetroot puree and whisk until light and fluffy.
Fold the flour mixture into the whisked eggs together with the melted chocolate.
Pour into a greased cake tin and place in oven for about 40-50 minutes or until cake has risen and is cooked.
Once cake is ready, remove from oven and allow to cool completely before icing.
To make the cream cheese filling:
Place all ingredients into a bowl and cream until smooth.
To make Ganache:
Place chocolate and milk into glass bowl and allow to melt over a pot of simmering water.
To assemble cake:
Once cake is cooled, slice in half and smear the bottom half with cream cheese icing.
Carefully place the other half on top and drizzle with the chocolate ganache.