Looking for a delicious Easter dessert to share with your loved ones? This beetroot chocolate cake is the perfect treat for the occasion. Not only is it soft, moist, and bursting with chocolate flavor, but the addition of beetroot adds a natural sweetness and extra moisture to the cake.
To make this delectable dessert, you will need the following ingredients:
For the cake:
– ¼ cup strong coffee
– 2 tsp vanilla essence
– ¼ cup sunflower oil
– 2 medium freshline beetroots, peeled and grated
– ¾ cup lukewarm milk
– 1 cup brown sugar
– ¾ cup cocoa powder
– 1 tsp salt
– 1 tsp baking powder
– ¾ tsp bicarbonate of soda
– 1¼ cups white all-purpose flour
For the chocolate ganache:
– 2 slabs dark chocolate, finely chopped
– ¾ cup cream, heated to just boiling
– Edible flowers and blueberries for decorating (optional)
To prepare the cake, follow these steps:
1. Preheat the oven to 180°C and grease and line a 20cm cake tin.
2. Blend the coffee, vanilla, oil, beetroot, and milk until smooth.
3. Fold in the dry ingredients.
4. Spoon the batter into the cake tin and bake for 45 minutes to an hour until a toothpick comes out clean.
5. Allow the cake to cool completely before icing.
6. For the ganache, pour boiling cream over the chopped chocolate, let it sit for five minutes, then stir until smooth. Let it cool.
7. Cut the cake in half and spread half of the ganache in the middle, then add the other half on top.
8. Spread the remaining ganache on the top layer and decorate as desired.
This recipe is a delightful creation from Spar Savoury Magazine and is sure to impress your guests this Easter. Serve up a slice of this beetroot chocolate cake and enjoy the rich, chocolatey goodness with a hint of earthy sweetness from the beetroot.
For more delicious recipes, be sure to check out our Recipe of the Day: Pan-seared veal loin chops. Happy baking!
