Chocolate Beetroot Cake
This stunning pink Chocolate Beetroot Cake is delicious served with ice cream as an indulgent dessert or is a great option when looking for sweet treats to serve for all day parts. Suitable for vegan diets this beautifully light cake is suitable for vegan diets allowing any customer to enjoy.
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Recipe components
Cake Mixture
| Ingredients | Preparation |
|---|---|
| Blitz the beetroot puree with the olive oil, oat milk and vanilla paste |
| Mix the water and flax seed powder together to a paste and blend into the beetroot puree |
| Mix in the muscavado sugar |
| Sift together the flour, cocoa powder, bicarbonate of soda and salt. Add the beet mixture to the flour mixture and stir just until combined. |
Stir through the chocolate callets, pour into an 18cm cake ring and bake at 180°C. |
Chocolate Raspberry Ganache
| Ingredients | Preparation |
|---|---|
| Warm together the raspberry puree and glucose syrup until the glucose has dissolved. |
Pour the raspberry mix over the chocolate and stir to a smooth ganache, being careful not to create air bubbles. When the cake is cool, place the cake on a wire rack and pour the ganache over the top, making sure to cover all sides. | |
| Remove from the wire rack, onto a cake stand and sprinkle with dark chocolate blossoms. |
Chocolate Raspberry Ganache
| Ingredients | Preparation |
|---|---|
| Warm together the raspberry puree and glucose syrup until the glucose has dissolved. |
Pour the raspberry mix over the chocolate and stir to a smooth ganache, being careful not to create air bubbles. When the cake is cool, place the cake on a wire rack and pour the ganache over the top, making sure to cover all sides. | |
| Remove from the wire rack, onto a cake stand and sprinkle with dark chocolate blossoms. |
