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Chocolate and beetroot cake with chocolate ganache

  • 0:35 Prep
  • 1:10 Cook
  • 8 Servings
  • Advanced


  • 1/2 cup (125ml) vegetable oil
  • 1 cup (220g) firmly packed brown sugar
  • 1/2 cup (125ml) maple syrup
  • 60 g dark chocolate (70%), chopped
  • 250 g (around 2 cups) raw beetroot, coarsely grated
  • 3 eggs, lightly beaten
  • 1 1/2 cups (225g) self raising flour
  • 1/4 cup dutch cocoa powder


  • 3/4 cup (185ml) thin cream
  • 150g dark chocolate, finely chopped
  • 1 tablespoon maple syrup


  • 1
    Preheat the oven to 160°C. Grease and line a 20cm round baking tin with baking paper and set aside. Warm the oil in a medium size sauce pan on very low heat. Add the brown sugar, maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroots. Whisk the eggs in a small bowl and then add them to the sauce pan. Sift the flour and cocoa powder together and stir into the beetroot mixture. Pour the batter into the tin and bake for 1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.
  • 2
    To make the ganache, combine all ingredients in a small saucepan over low heat. Stir over a medium-low heat, for 5 minutes or until the chocolate is melted and the mixture is smooth and glossy. Leave to cool for 5-10 minutes until the mixture thickens slightly and pour over the cake.

Source: taste.com.au


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