Chocolate and Beetroot Cake
If you're put off by the idea of a vegetable-based cake - or have friends that might be - then this is the one to start with. Beetroot is actually very sweet and including it in this cake only enhances the chocolate flavour and ensures it stays deliciously moist.
175 grams plain flour
10 grams baking powder
75 grams cocoa powder
225 grams caster sugar
225 grams raw beetroot (roasted, peeled and chopped)
200 millilitres corn oil
For the chocolate ganache
250 grams dark chocolate
250 millilitres double cream
Preheat the oven to 200C / gas mark 6.
Grease and line a 20cm cake tin (pref spring form)
Sift the flour, baking powder, cocoa powder and sugar into a bowl.
Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
Meanwhile, make the ganache. Put the double cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
Pour the warmed double cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.