Chocolate Beetroot Cake

Prep time: 20 mins
Cook time: 45 mins
Serves: 10-12

Ingredients
Cake
1 beetroot (250g), peeled
3 extra large eggs
1 cup sunflower oil
3⁄4 cup CSR Caster Sugar
1⁄2 cup CSR Rapadura Sugar
100g dark chocolate, melted
11⁄4 cups White Wings Self
Raising Flour
1⁄4 cup cocoa

Ganache
150g dark chocolate, roughly chopped
11⁄2 tbs sunflower oil
2 tsp CSR Rapadura Sugar

Chocolate Beetroot Cake Method

1. Pre-heat oven to 160°C fan-forced. Grease a 2 litre bundt cake pan. Grate beetroot finely using a food processor with grater attachment, or with a box grater.

2. Place eggs, oil and sugars in the bowl of an electric mixer. Beat well until pale and creamy. Add beetroot and melted chocolate. Followed by the flour and cocoa, mixing until batter is smooth.

3. Pour into prepared tin and bake for 45 mins, or until an inserted skewer comes out clean. Allow to cool for 15 mins, before removing from the pan to a cooling rack.

4. For the ganache, place chocolate, oil and sugar in a heatproof bowl over a saucepan of simmering water. Stir until chocolate is melted and mixture is smooth. Allow to cool slightly before drizzling over the cooled cake.

This recipe is brought to you by - CSR Sugar & White Wings