This beauty is one of the moistest, most delicious (and appreciated) cakes I have ever created – and it’s also possibly the simplest. The beetroot adds fabulous flavour and depth to the sponge, without being overpowering, and is perfectly complemented by the rich chocolate ganache. Using a good quality cacao powder and high-cacao content chocolate makes all the difference. It’s completely plant-based, but if you’re not Vegan, feel free to swap the soya/coconut milk and yogurt for dairy alternatives.
We love this recipe and want to give a big thank you to Amelia Stewart for using our cacao ingredients and for sending us her CHOCtastic recipes. You can find more inspiration and recipes on her site http://www.cookfirst.co.uk/ and follow her on Instagram @cook_first_ #BeKitchenConfident
100ml coconut or vegetable oil plus extra for greasing
175g vacuum-packed (not pickled!) beetroot
175g dark soft brown sugar
200g self-raising flour
1 tbsp baking
50g CHOC Chick raw organic cacao powder
200g plain, coconut or soy yogurt
2 tsp vanilla extract
¼ tsp salt
For the chocolate ganache
1 tbsp CHOC Chick raw organic cacao powder
3 tbsp coconut milk
Pre-heat your oven to 180C and grease or line a deep 20cm springform cake tin with baking paper.
Drain the beetroot of any extra juice and place it in a food processor or blender with the vanilla extract, yogurt and oil. Blend / whizz until you have a puree.
Next add the sugar and blend to combine. Then sift in the flour and cacao powder ingredients, along with ¼ tsp salt, and blend again until well combined.
Scrape the batter into the lined cake tin and be sure to level the surface, before placing it in the oven (on a middle shelf) and baking it for 50 minutes – or until a toothpick or skewer comes out clean.
Remove the cake from the oven and leave it to cool in the tin while you make the ganache. Heat the ingredients in a small saucepan or bain marie and whisk until smooth. Cool for 20 mins.
Next remove the cake from the tin and place it on a wire rack, flat-side up and pour over the ganache. Leave to cool completely before you slice up and serve!