Chocolate and Beetroot Cake

This is my third chocolate cake recipe here at Souvlaki For The Soul.

My original chocolate cake recipe was more of a traditional one. It was passed down to me by a friend who swore it was the best thing since...well chocolate cake!

The last chocolate cake recipe I featured was a "paleo" chocolate cake. This has been my staple recipe for the last few years. No matter what you think about that lifestyle/diet the ingredients work together beautifully.

Today's recipe is made using using chocolate and beetroot.

I know it's an unusual combination. So much so, that when I took it to a friend's place for a taste test he flat out refused to taste it!

"Vegetables and chocolate do not belong together!" he exclaimed.

I can tell you right now that he's wrong!

The beetroot actually makes the cake quite moist.

Yes. It does give the cake a slight earthy flavour but it's not like the only ingredient.

I did a fair bit of tweaking trying to find a good balance between earthy, moist and sweet.

Admittedly, it does have more of a "grown-up" taste. It's not sickly sweet like the mass produced chocolate cakes you'll find in some cafes.

I've also used a combination of spelt flour and almond meal and these two behaved perfectly producing a gorgeous crumb.

Coconut oil makes a guest appearance too and if you don't like the taste of coconut use another neutral flavoured oil.

The beetroot was purchased already cooked in a pre packaged, vacuum sealed pouch at the local supermarket. If you're not lazy like me, just roast some beetroot bulbs wrapped in foil for approx. 45 mins in a hot oven and let them cool before blending with the other ingredients.

Oh! and I couldn't help myself. I just had to make a chocolate ganache to give this chocolate beetroot cake a nice little topping.

I mean, cake isn't cake without at least some icing!

Enjoy!

CHOCOLATE AND BEETROOT CAKE RECIPE

Adapted slightly from Green Kitchen Stories

Ingredients:

For the cake

  • 130 grams white spelt flour
  • 120 grams almond meal
  • 5-6 tbsp raw cacao
  • pinch salt
  • 2 tsp baking powder
  • 150ml coconut oil
  • 125ml honey
  • 250 grams cooked beetroot
  • 3 eggs
  • 1 tsp vanilla extract

For the chocolate ganache

  • 100 grams 70% dark chocolate broken into even pieces
  • 125 grams coconut milk

Instructions:

  1. Line and grease a 22cm bundt cake tin and pre heat your oven to 180 deg C.
  2. In a large bowl combine the spelt flour, almond meal, raw cacao, baking powder and salt. Stir thoroughly to remove any lumps and set aside.
  3. In a blender or food processor combine the coconut oil, beetroot, eggs and vanilla. Blend or process on a low speed until the bee root is well blended.
  4. Pour the beetroot mixture over the dry ingredients and stir until well incorporated. Pour in the cake tin and bake for 25-30 mins or until a skewer inserted comes out clean. Allow to sit in the tin for ten minutes before inverting onto a cake cooler. Allow the cake to cool completely before icing with the ganache.
  5. To make the chocolate ganache, heat up the coconut milk on a medium heat. Once it begins to boil, remove and pour over the broken chocolate. Stir until smooth and allow it to rest for ten minutes before drizzling over the cake.