I have made this cake several times over and it's never disappointed. The original recipe is from my favourite vegetarian blog Green Kitchen Stories. But of course, I added the chocolate ganache and flowers to pretty it up!
This cake is kind of like a healthier version of a red velvet cake. If you didn't know, red velvet cake is simply chocolate cake with red food colouring. I'm not a fan of food colouring, I prefer more natural "colouring" so beetroot cakes are right up my alley.
The addition of the beetroot in this cake serves 3 purposes, colour, moisture and sweetness. Even though this cake has no butter or processed sugar, it's actually rather decadent! The intense chocolate flavour comes from the dark chocolate and cacao powder. Make sure to use cacao powder and not cocoa powder, else you won't get the same taste.
I'm forever making changes to recipes to put my spin on it. This is definitely not one of those times. In my eyes GKS have perfected this recipe, it's healthy, decadent and quick to make! What's not to love?
Beetroot Cacao Cake
2/3 cup sunflower oil
1/2 cup maple syrup
50 g dark chocolate (70%), broken into pieces
250 g (around 2 cups) raw beetroot, grated
1 ½ cup spelt flour, or flour of choice
2 tsp baking powder
5 Tbs cacao powder (not cocoa powder!)
a pinch of salt
100ml cream (use coconut cream for dairy free option)
100g dark chocolate
Preheat the oven to 350F/175°C. Grease bundt pan well with oil/butter/spray.
Warm the oil in a medium size sauce pan on very low heat. Add maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroot. Whisk the eggs in a small bowl and then add them to the saucepan. Sift flour, baking powder, cacao powder and salt together and stir into the beet mixture. Pour batter into greased tin and bake for 25 minutes or until slightly dark and cracked on top. Once cooked, remove from oven and set aside until completely cool.
To make ganache, heat cream in a small saucepan on low heat. Once you see bubble forming around the sides of the pan, remove from heat and add your chocolate. Let sit for a minute before whisking to combine. You will end up with a thick chocolate sauce. As it cools it will thicken more. Use a spoon to drizzle it over the cake. It will set solid as it cools. Decorate with nuts or freeze dried raspberries.