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🍰 Moist Beetroot Cake with Chocolate Ganache

523 kcal · 30 min · 4 servings

Moist Beetroot Cake with Chocolate Ganache Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Take the beetroot out of the sieve and let it drain well.
  3. 3. Puree the beetroot in a tall container until it is completely smooth.
  4. 4. Chop the chocolate into fine pieces.
  5. 5. Mix sugar, salt, oil, and cinnamon in a bowl using a hand mixer and whisk.
  6. 6. Add the eggs one by one and stir them in.
  7. 7. Work the beetroot puree into the mixture.
  8. 8. Mix flour, cocoa powder, baking powder, and 50 grams of the chopped chocolate.
  9. 9. Gently fold the dry mixture into the batter briefly.
  10. 10. Pour the batter into a greased loaf pan that is 30 centimeters long.
  11. 11. Bake the cake in the oven for about 45 to 55 minutes.
  12. 12. Loosely cover the surface with aluminum foil for the last 10 to 15 minutes if it is browning too much.
  13. 13. Let the cake cool in the pan for about 15 minutes after baking.
  14. 14. Carefully remove the cake from the pan.
  15. 15. Let the cake cool completely on a wire rack.
  16. 16. Bring cream and butter to a boil in a pot over medium heat.
  17. 17. Remove the pot from the heat.
  18. 18. Melt the remaining chocolate in the hot cream while stirring constantly.
  19. 19. Let the ganache cool for about 45 minutes.
  20. 20. Stir the ganache regularly until it reaches a spreadable consistency.
  21. 21. Spread the ganache evenly over the cake.
  22. 22. Enjoy the cake immediately or keep it cool until serving.

Nutrition per serving