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Chocolate Beetroot Cake
Chocolate Beetroot Cake
Desserts

Chocolate Beetroot Cake

20 mins
45 mins
Easy
12
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  • Ingredients
  • Method

Ingredients

  • Cake
  • 1 beetroot (250g), peeled
  • 3 extra-large eggs
  • 1 cup sunflower oil
  • ¾ cup Chelsea Caster Sugar
  • ½ cup Chelsea Demerara Sugar
  • 100g dark chocolate, melted
  • 1¼ cups Edmonds Self Raising Flour
  • ¼ cup cocoa
  • Ganache
  • 150g dark chocolate, roughly chopped
  • 1½ tbs Olivani Extra Light Olive Oil 
  • 2 tsp Chelsea Demerara Sugar

Chelsea Products in Recipe

Demerara Sugar

Demerara Sugar

Demerara (pronounced...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

Pre-heat oven to 160°C fan-forced. Grease a 2 litre bundt cake pan. Grate beetroot finely using a food processor with grater attachment, or with a box grater.
Place eggs, oil, Chelsea Caster Sugar and Chelsea Demerara Sugar in the bowl of an electric mixer. Beat well until pale and creamy. Add beetroot and melted chocolate. Followed by the Edmonds Self Raising Flour and cocoa, mixing until batter is smooth.
Pour into prepared tin and bake for 45 mins, or until an inserted skewer comes out clean. Allow to cool for 15 mins, before removing from the pan to a cooling rack.
For the ganache, place chocolate, Olivani Extra Light Olive Oil  and Chelsea Demerara Sugar in a heatproof bowl over a saucepan of simmering water. Stir until chocolate is melted and mixture is smooth. Allow to cool slightly before drizzling over the cooled cake.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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