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
Instructions
- Preheat the oven to 175C.
- Blend together the beetroot, egg, and vanilla, until smooth. Add in the milk and coffee and pulse to mix together.
- Then add the sugar and blend for 2 minutes.
- 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.
- 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.
- 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.
- Allow the cake to cool slightly in the pan and then invert the cake onto a cooling rack.
- 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!
- Store in a cake tin or air-tight container, and keep for 1-2 days, or about 4-5 days in the fridge.
