Chocolate, coffee and Beetroot cake
This Coffee, chocolate and beetroot cake is delicious. The beetroot seems to add extra moisture and depth to the cake.
Ingredients:
For the cake:
- 60 ml strong coffee
- 60 grms coconut oil
- 180 grms cooked, peeled beetroot
- 180 ml soy milk (or other plant milk) lukewarm
- 200 grms coconut sugar
- 75 grms cocoa powder (not Dutched)
- 160 grms flour (I use brown wholewheat flour)
- 11/2 t baking powder
- 1 t baking soda
- 1/2 t salt
For the Ganache:
- 100 grms vegan dark chocolate
- 1/3 C soy milk
- 1 t oil (olive or coconut)
What to do:
- Preheat oven to 180 C, and prepare a baking tin lined with parchment.
- Brew a batch of good coffee, measure out 60 ml, and pour over the coconut oil to melt it.
- Slice or chop the beetroot, and put it in a blender, along with the coffee/oil mixture and warm soy milk. Blend until the mixture is smooth, with no beetroot lumps.
- Transfer this to a large mixing bowl, and stir in the sugar.
- In another bowl, sift in all dry ingredients – flour, cocoa powder, salt, baking powder and baking soda.
- Fold the dry ingredients into the wet ingredients, taking time to ensure well mixed and no dry lumps.
- Pour the mixture into the prepared baking tin, making sure it is level, and well into the corners.
- Bake for about 55 mins, or until a skewer comes out dry, with no crumbs.
- Once done, remove and allow to cool completely.
- Then make the ganache, and spread over top and sides.
Making the Ganache:
What to do:
Make a Bain Marie – a pot of warm water on the stove, with a bowl on top.
Put the chopped up chocolate in the bowl with the soy milk and oil.
Warm gently, stirring gently, till well mixed and smooth. Remove from heat and let cool.
Then spread over the cooled cake.
Notes:
1 – A tip when using baking parchment – scrunch up the paper, and wet it gently, then squeeze dry. This makes it easier to shape into your baking tray.
2 – Dont mix the wet and dry ingredients until you are ready to with both oven and baking tray.
Once it is completed, slice into about 12 pieces. They keep well in an airtight container in the fridge.
Bon Apetit
