Chocolate Beetroot Cake

For the cake:

- ½ cup (110g) butter
- 1 cup (220g) brown sugar
- ½ cup (125ml) maple syrup
- 70g dark chocolate, chopped
- 250g beetroot, finely diced
- 3 eggs, lightly beaten
- 1½ cups (225g) Lighthouse Premium All Purpose Self Raising Flour
- ¼ cup cocoa powder

For the ganache:

- ¾ cup (185ml) cream
- 150g dark chocolate, chopped
- 1 tbsp maple syrup

For the cake: ​ Preheat oven to 160°C (140°C fan-forced). Melt butter in a medium sized saucepan on low heat. Add brown sugar, maple syrup and dark chocolate. Stir until chocolate melts. Remove from heat. Mix in beetroot and lightly beaten eggs. Combine flour and cocoa powder together before stirring into the beetroot mixture. Grease and line a 20cm round baking tin. Pour batter into prepared tin and bake for 1 hour or until a skewer inserted in the centre comes out clean. Allow to cool for 5 minutes before removing from the tin For the Ganache: ​ Combine the cream, dark chocolate and maple syrup in a saucepan. Stir on a medium-low heat until chocolate melts and mixture is smooth. Allow to cool for 5-10 minutes before drizzling over cake


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