Beetroot Cake with Chocolate Ganache

Welcome to the fascinating world of baking with olive oil, an ingredient that plays an increasingly popular role not only in Mediterranean cuisine but also in the sweet world of desserts. Today, I would like to introduce you to a very special recipe: Beetroot Cake with Chocolate Ganache. This recipe combines the earthy sweetness of beetroot with the rich depth of dark chocolate to create an irresistible dessert that not only looks fascinating but also tastes fantastic.

The preparation of this unique cake is surprisingly simple and only requires 15 minutes of preparation time and 45 minutes of baking time. We use olive oil – an ingredient typical for Mediterranean cuisine and an excellent choice for both savory and sweet dishes. Olive oil gives the cake a slightly grassy note and ensures a pleasantly moist texture. Olive oil can be heated without concern, maing it excellently suited for baking.

This recipe impressively shows how easy it can be to bake with olive oil while creating something unusual and delicate. It is ideal for those who like to try new things and surprise their guests with a unique dessert.

 
Ingredients

For the dough:

• 210 g beetroot
• 130 g MANI extra virgin olive oil
• 3 eggs
• 160 g sugar
• 180 g flour
• 3 tsp baking powder
• 50 g cocoa powder

For the Ganache:

• 200 g dark chocolate
• 1 tbsp 100 % virgin olive oil
• 65 ml almond milk​

For the Topping:

• Chocolate shavings
• Crushed freeze-dried raspberries

Method

1. Puree the beetroot together with the olive oil. Whisk eggs and sugar for 10 minutes until fluffy. Stir in the beetroot puree. Mix flour, baking powder, and cocoa powder and fold into the beetroot mixture.
2. Pour the mixture into a greased and floured cake tin and bake in a preheated oven at 180°C (356°F) top/bottom heat for about 45 minutes.
3. For the ganache, melt all ingredients over a water bath. Let cool until lukewarm and spread over the cooled cake.
4. Top with chocolate shavings and raspberries.