Name: Sam's beetroot chocolate cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 300 g McCain Diced Beetroot; 200 g dark chocolate minimum 70%; 3 eggs separated; 200 g brown sugar; 165 ml sunflower oil; 1 tsp vanilla extract; 1/4 tsp salt; 100 g almond flour; 150 g cake flour; 2 tbsp cocoa powder; 2 tsp baking powder; 80 g dark chocolate; 170 g butter; 125 g icing sugar; 40 g cocoa powder; 1 tbsp coffee or espresso; 1/2 tsp vanilla extract; dark chocolate shavings; beetroot powder

Recipe Disclaimer

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Ingredients (19)

CAKE

300 g	McCain Diced Beetroot
200 g	dark chocolate — minimum 70%
3	eggs — separated
200 g	brown sugar
165 ml	sunflower oil
1 tsp	vanilla extract
1/4 tsp	salt
100 g	almond flour
150 g	cake flour
2 tbsp	cocoa powder
2 tsp	baking powder

CHOCOLATE BUTTERCREAM

80 g	dark chocolate
170 g	butter
125 g	icing sugar
40 g	cocoa powder
1 tbsp	coffee — or espresso
1/2 tsp	vanilla extract

TO GARNISH

	dark chocolate shavings
	beetroot powder

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Method:

For the cake:

Place the frozen McCain Diced Beetroot in a microwaveable container with the water and microwave on high for 8 minutes. Drain and allow to cool.

Heat the chocolate in a double boiler then leave to cool.

Preheat the oven to 180°C.

Blend the beetroot and oil in a food processor until smooth. (It’s fine if there are still a few very small chunks.)

Using an electric mixer, whip the egg whites until stiff peaks form. Remove from the bowl and set aside.

Add the egg yolks, sugar, beetroot and oil mixture, vanilla, salt, melted chocolate and almond flour to the same bowl. Mix for about a minute, until well-combined.

Sift the flour, cocoa powder and baking powder together, then add the dry ingredients to the wet batter. Mix briefly until incorporated.

Gently fold through the whisked egg whites.

Grease a Bundt tin with non-stick spray. (See tip below.) Decant the batter into the baking tin and bake for 70–80 minutes, or until a sharp knife comes out clean when inserted into the cake. If necessary, loosely cover with tin foil to prevent from over-browning.

Allow to cool in the tin for 10 minutes before removing to cool completely.

For the chocolate buttercream:

Make the buttercream icing by melting the chocolate in a double boiler and then allowing to cool to room temperature.

Whip the melted chocolate together with the other ingredients for a few minutes until fluffy.
Ice the cake and decorate with chocolate shavings and a dusting of powdered beetroot.

TIP: You could also make a layered cake by dividing the batter between two lined 18cm cake tins (adjust the baking time down accordingly), or a loaf cake by using a 23cm x 13cm x 8cm loaf tin (approximately 1.5 litre capacity).