Alive and Cooking

Beetroot Cake

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  • 600 g tinned baby beetroots
  • 250 g milk chocolate buttons
  • 100 g dark chocolate buttons
  • 3 eggs, whisked
  • 375 g self-raising flour 
  • 200 g caster sugar 
  • 200 ml thickened cream
  • 250 ml sunflower oil 

Preheat oven to 180 degrees. 

In a food processor, tumble in the beetroot and blitz until smooth. Add the caster sugar, 150 g milk chocolate buttons, eggs and blitz to combine. Sprinkle in the flour, pour in the oil and blitz one last time. Pour into a cake tin and cook for 40 - 50 mins, then set aside to cool.

To make the ganache, into a saucepan pour the cream, add the dark chocolate buttons and remaining milk chocolate buttons. Once melted, stir until silky and pour over the cooled cake. 

Serves 6 - 8 

Beetroot Cake