Beetroot & Dark Chocolate Cake

60ml Strong Coffee
60ml Milk (sub for plant-based if vegan)
1 Egg (use vegan substitute)
60g Olive Oil
180g Cooked Beetroot
50g Cocoa Powder (good quality)
1/2 Tsp Salt
1 Tsp Baking Powder
3/4 Tsp Baking Soda
160g Plain Flour (or mix of plain and whole meal)
80g Light Brown Sugar
50g GOOD Quality Dark Chocolate
1 Tsp Vanilla Extract

Vegan Chocolate Ganache
100g Dark Chocolate
100ml Coconut Milk (Full Fat)

To Garnish: 
Mint, Sea Salt Flakes, Berries, Grated Dark Chocolate...

Cook Time: 0045
Serves: 08-10

  1. Preheat the oven to 175C.  
  2. Blend together the beetroot, egg, and vanilla, until smooth. Add in the milk and coffee and pulse to mix together.  
  3. Then add the sugar and blend for 2 minutes. 
  4. Transfer the wet ingredients to a clean bowl and sift over the cocoa powder, flour, baking powder, baking soda and add the salt. Fold the ingredients through the wet mixture until well combined - don’t overmix! Finally, fold through the 50g chopped dark chocolate.
  5. Pour the cake batter into a well-buttered/oiled/lined baking tray or cake tin (about 9 inches), and using a spatula evenly spread the mixture on top. Bake in the oven for 25-30 minutes, or until a toothpick comes out clean.
  6. Meanwhile, make the chocolate ganache by heating up the coconut milk in a small pan. Chop the remaining 100g dark chocolate finely and in a heat-proof bowl. Pour over the hot coconut milk and allow to stand for 5 minutes before gently folding through with a spatula until smooth and glossy. Allow to sit out until the cake is ready and cooled.
  7. Allow the cake to cool slightly in the pan and then invert the cake onto a cooling rack. 
  8. Transfer the cake to a flat plate and then evenly spread over the ganache. Decorate with whatever you’d like - grated dark chocolate, himalayan salt, chilli flakes, mint, or just leave pure choc on choc!
  9. Store in a cake tin or air-tight container, and keep for 1-2 days, or about 4-5 days in the fridge.