Not Your Usual Chocolate Cake

This is not a chocolate cake. This is beetroot cake, doused with cocoa powder and a bit chocolate, topped with chocolate ganache. The beet root makes a really interesting flavor combination and a very moist cake. It failed the taste test (or should I say passed) since most people can’t sense the beet root, but trust me, it is there. That was a photo of my first attempt making the cake.. Not so bad, eh? I need to be better when spreading my ganache. Tee hee..

And here was when I prepared it canape-style. If you don’t know yet, I’m insanely addicted to finger food, anything that doesn’t need utensils – I’m trying to get people eat with their hands..
Basically H just cut the cake in small cubes, transfer to muffin cups, then I glaze them with ganache before sprinkling with party sprinkles. Voila!

(source Ross Burden, vis-a-vis Veggie Belly)

300 gr boiled mashed beet root – see note below
85 gr dark chocolate, melted using microwave
3 medium eggs
300 gr white sugar
240 ml vegetable oil
1 tsp vanilla extract
30 gr cocoa powder
200 gr cake flour
1.5 tsp baking soda
1/2 tsp salt

For the Chocolate Ganache
250 gr dark chocolate, chopped in small cubes. The smaller it is, the faster it melts.
250 ml heavy cream

  • Preheat your oven to 175 C.
  • In a large bowl, whisk the eggs, sugar and oil until well incorporated.
  • Add in the melted chocolate & vanilla extract, whisk whisk. Put on your apron and slowly added the mashed beet root and continue whisking till it mixes well.
  • Sift in the cocoa powder, flour, baking soda and salt. Fold in. Do not overmix or overwork.
  • Grease your baking/cake pan with oil or butter and flour it. Tap out excess flour before finally pouring in your cake batter. I used a 10×9 inch baking pan.
  • Bake for 30 mins or more, till toothpick inserted comes clean. My second batch baked perfectly at 35 min.
  • While the cake is cooling down on a wire rack, heat up the cream in a heavy bottom pot over low heat just until it’s about to boil. Dump the chocolate inside and lift up the pot (to avoid direct heat contact). Using a wire whisk, stir till all chocolate melts.
  • Once it’s ready, pour over your chocolate beet root cake. Cool over room temperature before putting into fridge for at least 2 hrs before serving.

~ The beetroot in Angola has a little bitter (sap) taste. Don’t worry. This will be unnoticeable once the cake is done and the ganache is poured over.
~ I used about 4-5 medium beets, peeled, quartered and boiled until a fork can easily pierce in. Dump into colander and drain it, transfer it to a food processor and mashed them finely. Then weigh and use only 300 gr of them. Not more (too wet), not less (too dry). Baking is chemistry, people!



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