Recipes > Dessert
Chocolate Beetroot Cake
A sure way to impress your guests is this cake, with a serving of veggies it's great for everyone of all ages! We recommend taking the time to make the chocolate ganache and salted caramel sauce for extra appeal.
Ingredients
Ingredients
Cake
3 large eggs
1 1/2 cups firmly packed soft brown sugar
1 1/4 cups sunflower oil
400g (2 medium) peeled beetroot, finely grated
1/2 cup Alison’s Pantry Sliced Cranberries, roughly chopped
1/2 cup Alison’s Pantry Walnuts, roughly chopped
1 1/4 cups plain flour
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
Cake Toppings
Chocolate ganache (recipe follows), to assemble and coat
1/3 cup Alison’s Pantry Diced Apricots
1/3 cup Alison’s Pantry Whole Cranberries
1/3 cup Alison’s Pantry Pistachio Nuts, chopped
Salted caramel sauce (recipe follows), to serve
Whipped cream, to serve
Chocolate Ganache
350g dark chocolate drops
2/3 cup cream
50g unsalted butter
Salted Caramel Sauce
75g butter
125g soft brown sugar
175ml cream
1/2 tsp sea salt flakes, or to taste
Instructions
Instructions
Cake
Preheat oven to 170°C. Grease and lightly dust with flour 3 x 20cm springform cake tins. Using an electric mixer, whisk eggs and sugar together until mixture is pale and doubled in volume
Add oil and whisk to combine. Stir in beetroot, cranberries, walnuts, and sifted dry ingredients
Divide mixture between prepared tins. Bake for 20 minutes or until a skewer inserted in the center of one cake comes out clean. Cool in tins for 10 minutes before removing to a wire rack to cool completely
To assemble, sandwich layers together with chocolate ganache. Spread top of the cake with ganache. Scatter with dried fruits and nuts. Serve with salted caramel sauce and whipped cream on the side.
Chocolate Ganache
Place all ingredients in a bowl set over a saucepan of gently simmering water, or microwave in short bursts, to melt
Stir until smooth and leave to cool and firm to a spreadable consistency
Salted Caramel Sauce
Place butter, sugar and cream in a saucepan and bring to a boil, stirring until butter melts and sugar dissolves. Simmer for 2-3 minutes
Remove from the heat and add salt, to taste, then leave to cool.
This recipe was created by Julie Le Clerc for Alison’s Pantry
