|180 g||soft brown sugar|
|200 ml||sunflower oil|
|100 ml||olive oil|
|260 g||cake flour|
|70 g||cocoa powder|
|5 ml||baking powder|
|5 ml||bicarbonate of soda|
|500 ml||beetroot — peeled and coarsely grated|
|250 g||dark chocolate|
|lemon zest — from 1 lemon|
|100 g||castor sugar — or soft brown sugar|
|15 ml||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.
Melt all the ingredients in a medium saucepan over low heat. Careful not to burn the chocolate. Set aside to cool to room temperature.
Combine ingredients in a saucepan on medium heat and bring to the boil. Stir gently.
Simmer for about 10 minutes until thick.
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.