by Cara Mason |
This yummy dessert was concocted by ward winning Chef, Pâtissier and Chocolatier, Waitrose Consultant and media personality Will Torrent on behalf of GNOSH (gnosh.co.uk).
It contains chocolate, chilli and GNOSH's beetroot and mint dip which gives the cake additional depth as well as keeping it lovely and moist!
Here's what you'll need and how to make it -
Chocolate and Beetroot Cake
75g cocoa powder
180g self-raising flour
1/2 tsp baking powder
250g golden caster sugar
250g G’NOSH Beetroot & Mint dip
3 free-range eggs
100ml olive oil
100ml vegetable oil
1 tsp vanilla extract
For the ganache:
100ml beetoot juice
10ml olive oil
100g milk chocolate
100g dark chocolate
Preheat the oven to Gas Mark 4/180C
Sieve the cocoa powder, self-raising flour and baking powder into a bowl and stir in the caster sugar
In a separate bowl, whisk the G’NOSH Beetroot & Mint dip, free-range eggs, oils and vanilla extract until it comes together.
Add the beetroot mixture in with the dry ingredients and mix together and then pour this in to a pre-lined 8” cake tin or 12 individual cupcake cases or domes.
Bake for 30 minutes or until it is springy to the touch. The smaller cakes will take less time.
For the ganache: place the beetroot juice and the olive oil into a sauce pan and bring to the boil.
Once boiled, pour over the chocolate and mix together. You could use a hand blender to do this to emulsify the ganache.
When the cake is cooked and cooled, pour over the beetroot ganache before serving.
Have you tried this recipe? Let us know your thoughts by commenting below or tweeting us @FemaleFirst_UK
G’NOSH Beetroot & Mint Dip (160g) is available nationwide from Ocado, £2.49