Chocolate and beetroot sponge

July 13, 2014 (Last Updated: January 11, 2019)

The pairing of beetroot and chocolate makes for a super-moist, decadent treat. A must-try!

Print Recipe

Chocolate and beetroot sponge

Serves: 1 cake
Cooking Time: 1 hour 40 minutes

Ingredients

  • 240g cake flour
  • 200g castor sugar
  • 3ml baking powder
  • 7ml bicarbonate of soda
  • 45ml cocoa powder
  • 2ml salt
  • 80g butter, at room temperature
  • 2 eggs
  • 190ml sour cream
  • 250ml beetroot juice
  • Ganache
  • 350g good-quality dark chocolate
  • 250ml fresh cream

Instructions

1

Preheat the oven to 160°C.

2

Sift all the dry ingredients in a mixing bowl and mix in the butter.

3

With a hand-held beater, beat the eggs into the flour mixture one at a time, beating well after each addition.

4

Add the sour cream and beetroot juice and mix to form a soft batter.

5

Pour the batter into 2 x 15cm round baking tins and bake for about 1 hour and 25 minutes. Remove and cool completely.

6

To make the ganache, melt the chocolate and fresh cream over medium heat and stir until smooth.

7

Turn the cakes out and place one cake on a serving dish, top with a little ganache and sandwich with the other. Pour over the remaining ganache to cover both cakes and decorate as desired.

 

 

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July 13, 2014 (Last Updated: January 11, 2019) By
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