https://www.copymethat.com/r/tsGaGsqc9/double-chocolate-beetroot-cake/
57333053
KGgyiiv
tsGaGsqc9
2024-04-19 15:10:48
Double Chocolate Beetroot Cake
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Ingredients
- 1 cup beet puree *see direction 1
- 2 tablespoons flax meal
- 4 tablespoons water
- 2 cups spelt or whole wheat flour
- ⅓ cup cocoa powder
- 1 cup organic cane sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon sea salt
- ¼ cup olive oil
- ¾ cup unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 6 oz (170g) semi-sweet dark chocolate pieces
- ¾ cup full fat coconut milk
Steps
- Prepare Beetroot Puree: Peel and quarter 3 to 4 medium sized beets (approx. 1 pound of beets).
- Steam the beets for 15 minutes or until a knife easily pierces them.
- Add the cooked beets to a food processor or good blender and blend until smooth.
- Measure out 1 cup for use and set aside.
- For the Cake Base: Preheat the oven to 350'F. Line an 8" round cake pan with parchment paper and grease around the side.
- In a small bowl, combine the flax meal and water and let stand for 5 to 10 minutes or until thickened.
- Meanwhile in a large bowl, sift together the spelt flour, cane sugar, cocoa powder, baking soda, and salt.
- Make a well in the centre and set aside.
- In a small bowl, combine the flax mixture, beetroot puree, olive oil, almond milk and vanilla. Add the beet mixture to the flour mixture and stir just until combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 50 to 55 minutes or until a toothpick inserted into the centre comes out clean.
- Remove the cake from the oven and let stand for 5 minutes. Carefully remove the cake form the pan, remove the parchment paper, and cool completely on a wire rack. While the cake is cooling, prepare the ganache.
- Prepare the ganache: Add the chocolate pieces to a medium sized heat proof bowl.
- In a small saucepan, gently heat the coconut milk until steaming, but not bubbling. Carefully pour the hot coconut milk over the chocolate and stir until all the chocolate is melted.
- Allow the ganache to thicken at room temperature for 40 to 50 minutes, stirring occasionally.
- Note that the ganache may seem runny at first, but it will thicken to a spreadable texture after the elapsed time.
- Using an offset spatula, frost the cooled cake and serve.