Egg-free chocolate cake
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 160°C and line an 8-inch round cake tin with parchment.
Place all of the cake ingredients into a large bowl and combine completely.
Scoop the cake batter into your prepared tin and bake for about 50 minutes or until a skewer comes out clean. Once cool enough to handle remove the cake from the tin and allow to cool on a wire rack.
To make the ganache, heat the cream until it is 'shivering'. Remove from the heat and stir in the chocolate pieces until melted. Allow to cool to room temperature. Scoop the mixture into a mixer and whisk until the colour lightens and plenty of air is added.
Gently slice the cooled cake in the centre so you have two discs. Spread the whipped ganache on top of one disc and sandwich the cake back together. Top the cake with the rest of the ganache.
Ingredients
For the cake:
50g cocoa powder
100ml light olive oil
160g muscovado sugar
200g self-raising flour
175g boiled and mashed beetroot
1 tbsp baking powder, sieved
200g natural yoghurt
a generous pinch of sea salt
For the whipped ganache:
220ml cream
220g dark chocolate, broken into small, even pieces
Method
Preheat the oven to 160°C and line an 8-inch round cake tin with parchment.
Place all of the cake ingredients into a large bowl and combine completely.
Scoop the cake batter into your prepared tin and bake for about 50 minutes or until a skewer comes out clean. Once cool enough to handle remove the cake from the tin and allow to cool on a wire rack.
To make the ganache, heat the cream until it is 'shivering'. Remove from the heat and stir in the chocolate pieces until melted. Allow to cool to room temperature. Scoop the mixture into a mixer and whisk until the colour lightens and plenty of air is added.
Gently slice the cooled cake in the centre so you have two discs. Spread the whipped ganache on top of one disc and sandwich the cake back together. Top the cake with the rest of the ganache.
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