In the ppk survey I posted yesterday I wrote that one of the weirdest combinations I ever had was beets & chocolate. My inspiration was the Chocolate Beetcake with Raspberry Filling and Frosting from Vegalicious . It’s one of my favorite blogs and I often cook recipes from their site. Here is my version of a rich beetroot chocolate cake with vegan ganache.
2 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda pinch salt
3/4 cup blended soft silken tofu
1/2 cup olive oil
1 and 1/2 cup light brown soft sugar
1 and 1/2 cups cooked and pureed beetroots
1 teaspoon vanilla extract
for the ganache
1/2 cup soy cream
3/4 cup vegan chocolate chips
3 TS maple syrup
Preheat oven to 180 C. Grease and flour a baking pan. In a bowl sift the flour, cocoa, baking powder, baking soda and salt. Add the tofu, oil, sugar and vanilla and mix well. Add the beetroots puree and mix until you form a semi-thick batter. Pour the batter in your pan and bake for about 45 minutes. To make the ganache bring the soy cream to a boil and lower the heat. Add the chocolate and maple syrup. Mix well for about a minute until all chocolate is fully melted. Allow the cake to cool for 15 minutes and then top with the ganache. Let it cool completely before serving or if you prefer it hot put it in the microwave for 10 seconds.