I don’t think its much of a secret anymore that I love the color “scarlet” red. This deep shade of brilliance sings straight to my heart. When I’m shopping for fruit and vegetables, the first items that catch my eye are always the deep red hues. Im always running to raspberries, strawberries, and beetroots! So when I got these beets one day I challenged myself to try something new! How can I change this ideology of beets being pure veggies. I know, DESSERT! I have to make them into dessert. Chocolate Ganache Cake that it is. And this is how I put beets into my chocolate cake 🙂
Now this recipe required that you peel the beets and cut them into small cubes drizzled with honey. You pop them into the oven for 45 min and when they come out, OMG! The deep shade of red is to DIE FOR. This first step is so essential, because honestly when I saw that color my adrenaline hit sky high. I was so excited to go on and see the magic that will unfold!
The results were remarkable! I was honestly so shocked… the beets gave a fudginess to the cake. Beets and chocolate really blend well. With all these ingredients mixed together you would never guess that there was a vegetable in this cake. And let me tell you, cooking it was the fun part- the bright shades of scarlet that oozed out of the beets when I baked them ahhhh HEAVEN!
Scarlet Chocolate Ganache Cake
Prepare at least 6H before serving. The trickiest step in this recipe is the first, when you need to peel and cut the beets (because your hands will get stained, but I didn't mind). It is also the best step because when those beets come out of the oven, the color that oozes out is lovely.
Ingredients
- 3 TB honey
- 2 large beetroots (that will make 1-1 1/2 cups pureed beets)
- 1 1/2 tp baking soda
- 1 3/4 cups flour (sifted)
- 1/2 tp salt
- 1 1/2 cups sugar
- 1 large egg
- 1 cup vegetable oil
- 2 ounces unsweetened chocolate (melted and cooled)
- 1 tp vanilla
- Green leaves, pecans, and cacao for decoration
- For Ganache:
- 2 cups cooking cream
- 16 ounces semi- sweet chocolate
Directions
- Step 1 Preheat oven at 375 degrees C
- Step 2 Peel beets and cut into small cubes. Place on tray and drizzle with honey. Cover with foil and bake for 45M.
- Step 3 In the meantime, sift flour, baking soda, and salt in a bowl.
- Step 4 Add sugar, egg, oil and mix then put aside.
- Step 5 When beets are out, puree them finely and add them in with melted and cooled chocolate. Add vanilla
- Step 6 Add beet mix to the previous mix.
- Step 7 Spray pan with Cooking Oil and bake for 25M (until knife comes out clean)
- Step 8 Once out of the oven, leave to cool.
- Step 9 Prepare ganache by boiling cooking cream on stove and adding to the chocolate. Let the mix stand and pulse several times until smooth. Drizzle over cake
- Step 10 Decorate with green leaves, pecans, and cacao.
- Step 11 Then cover and leave out for at least 6H.
