This indulgent Chocolate Beetroot Cake
makes the ideal winter treat.
Prep time: 20 mins | Cook time: 45 mins | Serves: 10-12
Pre-heat oven to 160°C fan-forced. Grease a 2 litre bundt cake
pan. Grate beetroot finely using a food processor with grater
attachment, or with a box grater.
Place eggs, oil and sugars in the bowl of an electric mixer. Beat
well until pale and creamy. Add beetroot and melted chocolate,
followed by the flour and cocoa, mixing until batter is smooth.
Pour into prepared tin and bake for 45 mins, or until an inserted
skewer comes out clean. Allow to cool for 15 mins, before
removing from the pan to a cooling rack.
For the ganache, place chocolate, oil and sugar in a heatproof
bowl over a saucepan of simmering water. Stir until chocolate
is melted and mixture is smooth. Allow to cool slightly before
drizzling over the cooled cake.
TIP The beetroot in this chocolate cake keeps it beautifully moist
and you can't even taste it.CAKE
1 beetroot (250g), peeled
3 extra-large eggs
1 cup sunflower oil
¾ cup CSR Caster Sugar
½ cup CSR Rapadura Sugar
100g dark chocolate,
melted
1¼ cups self-raising flour
¼ cup cocoa
GANACHE
150g dark chocolate,
roughly chopped
1½ tbs sunflower oil
2 tsp CSR Rapadura SugarCHOC CAKE
Caster Sugar
Very fine,
uniform-sized
crystals to create
fluffy sponges
& cakes.Rapadura Sugar
Unrefined sugar
adding caramel
flavour to cakes
and raw desserts.Visit CSRsugar.com.au to find out more