Beetroot and blueberry chocolate cake

Christine Capendale
8 servings
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A rich chocolate and beetroot cake layered with blueberry compote and a lush chocolate ganache, the ultimate indulgent celebration cake.

By Independent Contributor April 19 2022
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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
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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.

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