Publications
- 300g - cooked beetroot (about 3 medium-sized beetroots)
- 200ml - extra-virgin canola oil
- 100g - dark chocolate, chopped
- 200g (500ml) - almond flour
- 30g (80ml) - cocoa
- 10ml - baking powder
- 4 - extra-large eggs
- 250g (300ml) - light brown sugar
- 15ml - cherry liqueur or brandy
- - FROSTING
- 250g - crème fraîche
- 60ml - cream
- 65g (125ml) - icing sugar
- - berries and melted dark chocolate
1. Preheat the oven to 180°C. Line two 23cm cake tins with baking paper and grease with non-stick cooking spray.
2. Using a stick blender, mash the beetroots with the oil and set aside. Slowly melt the chocolate until smooth and cool slightly. Sift the almond flour, cocoa and baking powder together.
3. Whisk the eggs, sugar and liqueur together until fluffy and light in colour. Add the beetroot purée, chocolate and dry ingredients and fold everything together carefully until just combined. Divide the batter between the prepared tins and bake for about 45 minutes or until a skewer comes out clean. Cool in the tins.
4. For the frosting Whisk the crème fraîche, cream and icing sugar; spread half on the first cake layer. Top with the second cake layer and decorate with the rest of the frosting, berries and chocolate.
