FRIDAY NIGHT CHOCOLATE GANACHE BEETROOT CAKE April 03 2021
Chocolate cake is always a good idea. Especially when you create a decadent, delicious dessert without necessarily being heavy and guilt inducing. For that purpose we use slightly more beetroot than the flour in this recipe and we substitute the traditional cane sugar with coconut palm sugar. The ganache glaze or frosting is simply perfect so do not mess with that.
Prep: 15 min Baking: 35-40 min Rest: 15 min Glaze: 10min Total: 1h 20mins
For the cake
250 g raw beetroot
200 g flour
130 g coconut oil
100 g coconut sugar
100 g dark chocolate
50 g unsweetened cocoa powder
1 teaspoon vanilla extract or 1 vanilla pod
1 teaspoon baking powder
1 pinch of salt
50 g walnuts or other nuts (optional)
For the glaze:
100g cocoa powder
120g powdered sugar
60g cocoa butter
0.5 ts vanilla extract
Alternatively you can use 100g dark chocolate and 200g cream for a a thinner, pourable glaze. If you prefer a thicker version use 1:1.
- Preheat oven to 180°C and oil a cake mold.
- Cut beetroot cubes and shred to small pieces in a blender or chopper. Set them aside in a bowl.
- Break up the chocolate into smaller pieces and melt it with the coconut oil in a saucepan. Add vanilla and stir regularly.
- Beat together the eggs and sugar after which you can add the melted chocolate, flour, baking soda, cocoa, and salt.
- Add beetroot and walnuts and blend until the mixture is homogenous.
- Pour the batter into the mold and bake it for 35-40 min
- Wait 15 minutes before unmolding the cake so it can cool.
If you are making the frosting from scratch follow these steps.
- Melt the cocoa butter in a saucepan and add the cream.
- Mix the cocoa and powdered sugar in a bowl and pour them in another saucepan.
- Add the melted butter and cream mixture on a medium high temperature.
- Stir constantly with a wire whisk, until the ganache starts to bubble. Remove from the heat.
For the version of Ganache with ready made chocolate
1. Chop the chocolate in small pieces and melt it on low heat or with water bath.
2. warm the heavy cream to about the same temperature and pour over the melted chocolate. Let it sit for a minute or two
3. stir the mixture of cream and chocolate until homogeneous
Once you have the chocolate ganache glaze you may chill it for an hour in the fridge so you can turn it into frosting. Take it out from the refrigerator and beat with electric mixer until it is thicker, fluffier and lighter in color. Then smear it all over your cake.