You won't taste the beetroot but they do make this cake extra moist and add a delicious 'earthiness' to the flavour, hence the idea of making a vegetable garden.
· 200 g butter
· 250 g cooked and peeled beetroot (baked in an oven in alfoil)
· 200 g dark chocolate (70% cocoa solids)
· 4 tbsp hot espresso
· 135 g plain flour
· I heaped tsp baking powder
· 3 tbsp cocoa powder
· 5 eggs, separated
· 190 g caster sugar
1. Preheat the oven to 180°C. Grease a rectangular or square cake tin with cooking spray. (I've used a 20cm x 30cm tin and cut down for vegie garden)
2. Blend the beetroot in a food processor to a rough purée.
3. Melt the chocolate in a bowl on 50% power in the microwave then pour in the hot coffee.
4. Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
5. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
6. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
7. Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
8. Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
9. Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
When your cake is cool spread with a thick dark chocolate ganache (I use 250g dark chocolate and 1/3 cup cream melted together and cooled to spreadable consistency)