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!
CHOCOLATE AND BEETROOT CAKE RECIPE
Adapted slightly from Green Kitchen Stories
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
- Line and grease a 22cm bundt cake tin and pre heat your oven to 180 deg C.
- 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.
- 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.
- 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.
- 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.