A devilishly dark chocolate cake with a secret ingredient

Chocolate & Beetroot Cake

Chocolate & Beetroot Cake

Serves: 8 - 10 slices

Preparation & Cooking Time: 1 hour


250g fresh, cooked and peeled beetroot

200g dark chocolate (70% cocoa solids)

4tbsp hot espresso coffee

200g butter

110g plain flour

25g ground almonds

1tsp baking powder

3tbsp cocoa powder

5 eggs, separated

190g golden caster sugar

80g Rachel's Low Fat Vanilla Yogurt

Chocolate Ganache:

200g dark chocolate (70% cocoa solids)

285ml double cream


1. Pre-heat the oven to 190â-¦C/350â-¦F/Gas Mark 4. Grease and line an eight inch round loose bottom or spring- form tin and line with a disc of greaseproof paper.

2. Blend the beetroot in a food processer until a rough puree is achieved.

3. Carefully melt the chocolate and hot espresso coffee, in a bowl suspended over a pan of boiling water.

4. Add the butter into the bowl to allow it to soften slightly. Remove from the heat and allow to cool.

5. Sift the flour into the into chocolate and butter mixture, before adding the ground almonds, baking powder and cocoa powder. Mix well.

6. Separate the eggs, then whisk the egg yolks in a bowl until pale and creamy. In another bowl, whisk the egg whites until soft peaks are formed and then add in the sugar.

7. Stir the beetroot puree into the beaten egg yolks, before adding the chocolate mixture from step 5 into the bowl. Fold gently, add the yogurt and stir again.

8. Add the egg white and sugar mix and gently fold in until all the ingredients are fully combined to form your cake mixture.

9. Pour the cake mixture into the prepared tin and bake for 40 minutes (or until a skewer inserted into the cake comes out clean) Allow the cake to completely cool in the tin and then transfer to a wire cooling rack. Remove the greaseproof paper if necessary.

10. To make the chocolate ganache, break the chocolate chunks into a bowl. Gently heat the cream until just boiling, remove from the heat and then pour the hot cream over the chocolate pieces. Continue to stir until the chocolate is entirely melted.

11. Pour the chocolate ganache over the cake and allow to flow across the top and down the sides. Use a palette knife to help achieve a smooth, even texture.

12. Allow to set, leaving overnight for best results.

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