Beetroot and chocolate is almost a standard combination. Maybe you noticed with our beetroot ice cream. For our new recipe, we wanted to test how much chocolate fits into one cake. The outcome is a small chocolate bomb, which can be a decadent finish to a Christmas menu. After all, you can party hard at the end of the year, can’t you?

Preheat the oven to 180°C (upper/lower heat). Grease a small baking pan (18cm in diameter). Mix spelt flour, raw cane sugar, cacao and baking powder. Froth up the eggs with salt. Grind the beetroot, melt the chocolate above a waterbath. Mix beetroot, chocolate, and rape seed oil, incorporate the flour, and finally fold in the egg mass. Pour the dough into the pan and bake the cake for 45 minutes. Afterwards, let it cool down completely.
For the ganache, chop the chocolate and heat it together with the maple syrup, coconut oil and almond milk above a water bath and stir until smooth and shiny. Evenly spread the ganache on the cake. The day before, we already dried beetroot slices in our dehydrator and ground it until we had a powder. Together with chopped chocolate we sprinkled it over the cake for decoration.

For Springform pan Ø 18 cm

FOR THE CAKE

125 g wholemeal spelt flour

100 g whole cane sugar

40 g cacao powder

1 tsp baking powder

3 organic eggs (size M)

1/4 tsp salt

450 g beetroot (cooked)

100 g dark chocolate

150 ml virgin canola oil

FOR THE GANACHE

150 g dark chocolate

4 tbsp maple syrup

1 tbsp virgin coconut oil

50 ml almond milk

ADDITIONALLY

2 tsp beetroot powder

1 handfull chopped dark chocolate