Chocolate beetroot cakes
The closest we may get to guilt-free chocolate! These chocolate cakes are a cunning way of boosting your veggie intake - even better, the barely discernible beetroot ensures these cakes remain moist.
|1 cup||Brown sugar|
|4 tbsp||Cocoa powder|
|1 cup||Beetroot, (grated)|
|¼ cup||Sour cream|
|2 cups||Self raising flour|
|120 g||Dark chocolate|
- Preheat oven to 180 degC. Grease the individual moulds thoroughly. Cream the butter and sugar until pale. Add the eggs one at a time, mixing well.
- Fold the cocoa into the beetroot, and then fold through the sour cream. Fold this mixture into the creamed butter and eggs. Lastly, fold through the flour and spoon into the moulds.
- Bake for approximately 20 minutes or until a skewer inserted comes out clean.
- To make the ganache, gently heat the chocolate and cream together in a bowl over simmering water, stirring gently to combine once the chocolate has melted, cool then spoon over cakes.
This dish is best matched with
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