Chocolate and beetroot cake
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
This delightful cake combines the rich, chocolaty goodness you love with the natural sweetness and moisture of beetroot. Plus, experimenting with beets in baking opens up a world of possibilities, offering a boost of nutrients, vibrant colour and a unique earthy flavour profile.
Ingredients
Cocoa powder
¼ cup(s), (25g)
Maple syrup
¼ cup(s), (60ml)
Granulated stevia sweetener
¼ cup(s), (55g)
Egg(s)
2 medium
Reduced fat oil spread
60 g, melted
Vanilla bean paste
1 tsp
Beetroot
250 g, trimmed, washed, peeled, finely grated
White self-raising flour
1½ cup(s), (225g)
Dark chocolate
90 g, chopped
Light cream
¼ cup(s), (60ml)
Instructions
1
Preheat the oven to 180°C. Lightly spray a 22cm (base measurement) round springform cake tin with oil. Line the base and side with baking paper.
2
Whisk the cocoa and 1/4 cup (60ml) hot water in a large bowl until smooth. Whisk in the maple syrup, stevia, eggs, canola spread and vanilla until combined. Stir in the beetroot.
3
Fold the flour through the beetroot mixture in two batches until combined. Spoon into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes then transfer to a wire rack to cool completely.
4
Meanwhile, to make the ganache icing, place the chocolate and cream in a small saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Set aside to cool and thicken.
5
Spread the ganache over the top of the cake, allowing it to drip down the sides. Place in the fridge for 15 minutes or until set.
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