Name: Beetroot and blueberry chocolate cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 180 g soft brown sugar; 200 ml sunflower oil; 100 ml olive oil; 10 ml vanilla; 110 ml yoghurt; 260 g cake flour; 70 g cocoa powder; 2.5 ml salt; 5 ml baking powder; 5 ml bicarbonate of soda; 500 ml beetroot peeled and coarsely grated; 250 g dark chocolate; 30 g butter; 160 ml cream; 300 g blueberries; lemon zest from 1 lemon; 100 g castor sugar or soft brown sugar; 30 ml honey; 15 ml olive oil

Recipe Disclaimer

Tap for method

Ingredients (19)

180 g	soft brown sugar
200 ml	sunflower oil
100 ml	olive oil
10 ml	vanilla
110 ml	yoghurt
260 g	cake flour
70 g	cocoa powder
2.5 ml	salt
5 ml	baking powder
5 ml	bicarbonate of soda
500 ml	beetroot — peeled and coarsely grated

Chocolate ganache

250 g	dark chocolate
30 g	butter
160 ml	cream

Blueberry compote

300 g	blueberries
	lemon zest — from 1 lemon
100 g	castor sugar — or soft brown sugar
30 ml	honey
15 ml	olive oil

Tap for ingredients

Method:

Chocolate cake

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.

This recipe was published with permission by Christine Capendale, follow along on Instagram for more. Images photographed by Ed O’Riley.