Chocolate Beetroot Cake

level 1

This stunning pink Chocolate Beetroot Cake is delicious served with ice cream as an indulgent dessert or is a great option when looking for sweet treats to serve for all day parts. Suitable for vegan diets this beautifully light cake is suitable for vegan diets allowing any customer to enjoy.

Recipe components

Callebaut® ingredients

Cake Mixture

IngredientsPreparation
  • 160g
    mashed beetroot
  • 32ml
    olive oil
  • 184ml
    oat milk
  • 5g
    vanilla paste

Blitz the beetroot puree with the olive oil, oat milk and vanilla paste

  • 30g
    ground flaxseed
  • 60ml
    cold water

Mix the water and flax seed powder together to a paste and blend into the beetroot puree

  • 200g
    Muscavado sugar

Mix in the muscavado sugar

  • 260g
    whole meal spelt flour
  • 35g
    cocoa powder
  • 7g
    bicarbonate of soda
  • 3g
    sea salt

Sift together the flour, cocoa powder, bicarbonate of soda and salt.

Add the beet mixture to the flour mixture and stir just until combined.

Stir through the chocolate callets, pour into an 18cm cake ring and bake at 180°C.

Chocolate Raspberry Ganache

IngredientsPreparation
  • 100g
    raspberry puree
  • 50g
    glucose

Warm together the raspberry puree and glucose syrup until the glucose has dissolved.

Pour the raspberry mix over the chocolate and stir to a smooth ganache, being careful not to create air bubbles.

When the cake is cool, place the cake on a wire rack and pour the ganache over the top, making sure to cover all sides.

  • 50g
    Mona Lisa Dark Chocolate Blossoms

Remove from the wire rack, onto a cake stand and sprinkle with dark chocolate blossoms.

Chocolate Raspberry Ganache

IngredientsPreparation
  • 100g
    raspberry puree
  • 50g
    glucose

Warm together the raspberry puree and glucose syrup until the glucose has dissolved.

Pour the raspberry mix over the chocolate and stir to a smooth ganache, being careful not to create air bubbles.

When the cake is cool, place the cake on a wire rack and pour the ganache over the top, making sure to cover all sides.

  • 50g
    Mona Lisa Dark Chocolate Blossoms

Remove from the wire rack, onto a cake stand and sprinkle with dark chocolate blossoms.