ingredients
For the cake:
300g beetroot, cooked and peeled (you can buy cooked beetroot, just make sure it’s plain and not vinegary)
100g dark chocolate (70% cocoa)
250g golden caster sugar
250ml Borderfields Gold Cold Pressed Rapeseed Oil
3 large eggs
1 tsp vanilla paste
150g plain flour
50g ground almonds
30g cocoa powder
1 tsp baking soda
Pinch of sea salt
For the ganache:
150ml double cream
100g dark chocolate (70% cocoa)
method
- Prep the beetroot: Preheat the oven to 160 degrees C. Line and grease a 23cm round cake tin. Blend the cooked beetroot to a smooth purée and set aside.
- Melt the chocolate: Gently melt the chocolate in a heatproof bowl set over a pan of simmering water, then leave to cool slightly.
- Whisk wet ingredients: In a large bowl, whisk together the sugar, eggs, vanilla paste, and Borderfields Cold Pressed Rapeseed Oil until smooth and pale.
- Combine: Stir in the beetroot purée and melted chocolate.
- Fold in dry mix: In another bowl, sift the flour, cocoa powder, baking soda, and salt. Stir in the ground almonds. Fold this mixture gently into the wet ingredients until just combined.
- Bake: Pour into the prepared tin and bake for 45–50 minutes, or until a skewer inserted comes out with only a few moist crumbs. Leave to cool in the tin for 15 minutes, then transfer to a wire rack.
- Ganache topping: Heat the cream until steaming but not boiling. Pour over the chocolate and stir until silky smooth. Leave to thicken slightly, then spread over the cooled cake.
