Spiced Beetroot & Dark Chocolate Cake
Beetroot and chocolate alone are delicious in all their unique and wonderful ways, but together they are un-beet-able! This sweet and earthy dessert is the perfect indulgence for any celebratory occasion. Pair it with some creme fraîche, vanilla or ginger flavoured ice cream and you’ve got yourself a taste of heaven!
Ingredients
- 715g cooked beetroot (available in the Food Hub)
- 200g plain or gluten free flour
- 100g cocoa powder
- 1 tbsp baking powder
- 250g golden caster sugar
- 3 eggs (from our happy chooks!)
- 2 tsp vanilla extract
- 2 tsp mixed spice
- 200ml olive oil (Mt. Moriac Olive Oil available in the Food Hub)
- 100g dark chocolate chopped
- Creme fraîche or coconut yoghurt/ice cream
- Mint leaves to garnish
Method
Step 1:
Prepare your beetroot’s! You’ll want to steam or bake these babies so they’re ready for blending.
Step 2:
Heat oven to 190C/fan forced 170C. Tip the beetroot into a food processor and blend until chopped. Add the baking powder, cocoa powder, flour, eggs, caster sugar, vanilla extract and mixed spice. Blend until thick, smooth and creamy! Sprinkle in a pinch of salt.
Step 3:
Once completely mixed through, gently add the oil and stir through the dark chocolate. Pour the mix into a lined baking tin and cook for one hour.
Step 4:
Remove from the oven and allow to cool on a tray. Once cooled serve with creme fraîche or coconut yoghurt/ice cream. For a bit of fun embellish with some fresh mint. Piece of cake!