CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Beetroot And Blueberry Chocolate Cake

1

  • Overview
  • Ingredients
    20 items
  • Directions

A delightful fusion of flavors combining the earthy sweetness of beetroot with the tartness of blueberries, all wrapped up in a rich chocolate cake and topped with luscious chocolate ganache.

  • 180g Brown Sugar
  • 200ml Sunflower Oil
  • 100ml Olive Oil
  • 3 Eggs
  • 10ml Vanilla
  • 110ml Yoghurt
  • 260g Cake Flour
  • 70g Cacao
  • 2.5ml Salt
  • 5ml Baking Powder
  • 5ml Bicarbonate of Soda
  • 500ml Peeled and Coarsely Grated Raw Beetroot

Chocolate Ganache

  • 250g Dark Chocolate
  • 30g Butter
  • 160ml Cream

Blueberry Compote

  • 300g Blueberries
  • Zest of 1 Lemon
  • 100g Castor Sugar
  • 30ml Honey
  • 15ml Olive Oil

  • Preheat oven to 170°C. Grease 3 X 20cm cake tins.
  • In a large bowl, mix the sugar, sunflower oil, olive oil, eggs, vanilla and yoghurt.
  • In another large bowl, sift the flour, cacao, salt, baking powder and bicarbonate of soda together.
  • Add the sifted dry ingredients to the wet ingredients. Use a spatula to mix gently.
  • Add the grated beetroot and mix to make the batter.
  • Pour batter into the prepared cake tins and bake for 20-25 minutes until a inserted skewer comes out clean and when the cakes just begin to pull away from the sides of the cake pan. Cool completely

Chocolate Ganache

  • Melt all the ingredients in a medium saucepan over low heat. Careful not to burn the chocolate. Set aside to cool to room temperature.

Blueberry Compote

  • Combine ingredients in a saucepan on medium heat and bring to the boil. Stir gently
  • Simmer for about 10 minutes until thick
  • Cool completely

To Decorate

  • Assemble the cake using the blueberry compote, spread the top generously with the chocolate ganache and allow some of the chocolate to drizzle down the sides of the cake.
  • Decorate with blueberries and chocolate shards