Beetroot Chocolate Cake 4 Chocolate & Beetroot Cake   A Great Valentines Day Dessert Recipe

Beetroot & Chocolate Cake

Valentine’s Day is the perfect opportunity to spoil that special someone. If you’re planning a romantic dinner at home, indulge in the perfect home-made dessert with a little help from G’NOSH  – Beetroot and Chocolate cake – made using two of the finest aphrodisiacs known to man, chilli and chocolate, which are bound to set the pulses racing.

The cake also includes the gorgeously purple G’NOSH Beetroot & Mint dip, this delicious iron-rich ingredient containing 73% beetroot and is full of antioxidants, making it a not-so-guilty pleasure. The dip adds extra depth to a classic, and keeps this rich chocolate cake wonderfully moist.

The recipe is devised by award winning Chef, Pâtissier and Chocolatier, Waitrose Consultant and media personality – Will Torrent, who works closely with top celebrity chefs including Heston Blumenthal, Jamie Oliver and Jimmy Doherty.

Serving tip: Serve a large slice on one plate with two spoons to share

Valentine’s Day Dessert – Chocolate & Beetroot Cake Recipe
 
Prep time
Cook time
Total time
 
Valentine’s Day is the perfect opportunity to spoil that special someone. If you’re planning a romantic dinner at home, indulge in the perfect home-made dessert – Beetroot and Chocolate cake – made using two of the finest aphrodisiacs known to man, chilli and chocolate, which are bound to set the pulses racing.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • For the cake
  • Ingredients:
  • 75g cocoa powder
  • 180g self-raising flour
  • ½ 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
Instructions
  1. Preheat the oven to Gas Mark 4/180C
  2. Sieve the cocoa powder, self-raising flour and baking powder into a bowl and stir in the caster sugar
  3. In a separate bowl, whisk the G’NOSH Beetroot & Mint dip, free-range eggs, oils and vanilla extract until it comes together.
  4. 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.
  5. Bake for 30 minutes or until it is springy to the touch. The smaller cakes will take less time.
  6. For the ganache: place the beetroot juice and the olive oil into a sauce pan and bring to the boil.
  7. Once boiled, pour over the chocolate and mix together. You could use a hand blender to do this to emulsify the ganache.
  8. When the cake is cooked and cooled, pour over the beetroot ganache before serving