The pairing of beetroot and chocolate makes for a super-moist, decadent treat. A must-try!
Chocolate and beetroot sponge
- 240g cake flour
- 200g castor sugar
- 3ml baking powder
- 7ml bicarbonate of soda
- 45ml cocoa powder
- 2ml salt
- 80g butter, at room temperature
- 2 eggs
- 190ml sour cream
- 250ml beetroot juice
- 350g good-quality dark chocolate
- 250ml fresh cream
Preheat the oven to 160°C.
Sift all the dry ingredients in a mixing bowl and mix in the butter.
With a hand-held beater, beat the eggs into the flour mixture one at a time, beating well after each addition.
Add the sour cream and beetroot juice and mix to form a soft batter.
Pour the batter into 2 x 15cm round baking tins and bake for about 1 hour and 25 minutes. Remove and cool completely.
To make the ganache, melt the chocolate and fresh cream over medium heat and stir until smooth.
Turn the cakes out and place one cake on a serving dish, top with a little ganache and sandwich with the other. Pour over the remaining ganache to cover both cakes and decorate as desired.