Chocolate Beetroot Cake
A dark dense chocolate cake topped with chocolate ganache.
Servings 10 serving
Ingredients
- 2 cups All-purpose flour
- ½ cup cocoa powder
- 1 tbsp baking powder
- 1.5 cups sugar
- 3 Beet Medium Sized root
- 3 eggs large
- ¾ cup butter Melted
- 200 gm dark chocolate good quality , chopped
For Chocolate Ganache
- 50 gms dark chocolate Good quality
- ¼ cup Cream (I used amul)
- 1 tsp Butter , at room temperature
- pinch salt small
Instructions
- Pre-Heat oven to 180-degree celsius. Prepare a 9 inch round baking pan by lining it with parchment paper.
- Sift together flour,baking powder and cocoa powder in a big mixing bowl. Mix sugar well.
- Clean and chop beetroot to medium chunks. Blanch the chopped beetroot till half done. (Don't over cook the beetroot. it should still be crisp). Drain excess water and keep aside.
- In a microwave safe bowl add chopped chocolate.pour in butter. Warm it for 30 seconds. Stir using a spoon. Repeat this process until all the chocolate has melted.
- In a blender add cooked beetroot,eggs, cooled melted chocolate. Grind till it is smooth and no chunk of beetroot is there.
- Add the beetroot chocolate mixer to the dry ingredients. Mix until everything is mixed.
- Pour into the prepared baking tin. Bake for 30 mins at 180-degree celsius. Then reduce temperature to 160 degree and bake till a toothpick comes out clean.
- For ganache: Bring cream to a boil. Add chopped chocolate and salt to it. Let it sit for 5 minutes. Then using a whisk stir until all chocolate melts and its smooth. Add butter and mix well. The ganache should look smooth,shiny without any grains.
- Once the cake is done pour the chocolate ganache on the top.
