Chocolate Cake Recipe With Beetroot

Ingredients

• 1/3 cup vegetable oil

• 1/3 cup dark brown sugar

• 2/3 cup buttermilk

• 3 tsp vanilla extract

• 3/4 cup plain flour

• 3/4 cup wholemeal plain flour

• 1 tsp baking powder

• 1/2 tsp bicarb soda

• 1/4 cup cocoa powder

• 1 tsp ground nutmeg

• 1 cup beetroot, finely chopped 

• 200g dark chocolate, broken into pieces

• 3/4 cup Greek yoghurt, room temperature

Method

1. Preheat oven to 170°C. Line the bases of 2 round sandwich cake tins with baking paper and lightly grease the sides.

2. Whisk together oil, sugar, buttermilk and 2 tsp vanilla extract.

3. Combine flours, baking powder, bicarb soda, cocoa, nutmeg and beetroot in a bowl. Gently fold through the buttermilk mix until just combined. 

4. Pour batter into cake tins and cook for 20-25 minutes or until an inserted toothpick comes out clean. Leave in tins to cool.

5. Meanwhile, place chocolate in a heat-proof bowl over a small saucepan of boiling water, stirring until it begins to melt.

6. Add yoghurt and remaining 1 tsp vanilla extract and continue to heat and stir until thoroughly combined.

7. Cool slightly, then sandwich the two cakes together with a few tablespoons of the ganache. Cover the top and sides with remaining mixture.

Per serve

Energy: 1076.4kj Carbs: 23.7g Fibre: 2.2g Sat Fat: 7.1g Sugar: 13.1g Protein: 4.5g Fat: 15.9g