Chocolate and Beetroot cake. It might seem unusual to be mixing these two ingredients. Just wait till you try it. Opposites attract. Don't they?
Prep Time 15minutes
Cook Time 30minutes
Cooling Time: 10minutes
Total Time 55minutes
Author Peter G
For the cake:
250gbeetrootcooked, i.e. roasted (see Note 2)
For the chocolate ganache:
100gdark chocolate70%, broken into even pieces
Line and grease a 22cm bundt cake tin and preheat 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 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. Leave in the tin for 10 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 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.
I bought the beetroot already cooked. They were vacuum packed and sold that way,