For those of you who have not yet tried this somewhat odd combination, don't be put off! This chocolate and beetroot cake is moist and delicious, with a wonderful rich colour. We think you'll love it.
1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) lamington pan; line with baking paper, extending paper 5cm (2 inches) over long sides.
2.Grate beetroot coarsely.
3.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and cocoa, then chocolate and beetroot.
4.Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
5.Meanwhile, for the ganache, stir ingredients in small heatproof bowl over small saucepan of simmering water until smooth; cool. Refrigerate until spreadable.
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We collect and use information about your online interactions with our websites to improve your site experience, analyse our site traffic & performance, and provide you with relevant advertising. To find out more or to opt-out of targeted ads, please see our Privacy Policy