Chocolate Beetroot Cake

Serves 8-10

Ingredients

Cake:

• 80gm cooked beetroot
• 1 1/2c sugar
• 2 eggs
• 2/3c cocoa                        
• 4 scoops Red Shot                                                             
• 100gm butter
• 100gm dark chocolate, chopped
• Pinch salt
• 1 1/3c flour
• 1 ½ t soda
• 1 1/2c milk
• Berries to decorate
• Extra chocolate to decorate

Ganache:

• 200gm dark chocolate, chopped
• 175ml cream

Method

• Preheat the oven to 160deg. 
• Line a 24cm cake tin with baking paper and oil spray. 
• Place beetroot into a food processor and blitz until pureed.
• Melt the chocolate and butter together and stir until smooth. 
• Add all the other ingredients to the beetroot and pulse to combine. 
• Lastly, add the melted butter and chocolate and pulse until combined. 
• Pour into the prepared tin and bake for 50- 60 mins until cooked when tested with a skewer. 
• Set aside to cool. 
• While the cake is cooling, prepare the ganache by heating the cream until boiling point. 
• Take off the heat and pour over the chocolate and leave to sit for 5 mins to warm the chocolate through. 
• Whisk until smooth and leave on the bench to cool until it reaches a spreading consistency. 
• Remove the cooled cake from the tin and place onto a serving plate and spread over the ganache. 
• Decorate as desired and serve at room temperature.

Note: this recipe also works well for individual cakes.