• Ingredients
  • 250g butter, chopped
  • 200g dark chocolate, chopped
  • 500g beetroot, trimmed, peeled, diced
  • 1 1/2 cups brown sugar
  • 1/2 cup milk
  • 1 1/2 cups self-raising flour
  • 1 1/3 cups plain flour
  • 1/3 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups frozen raspberries
  • 1/3 cup caster sugar
  • 300ml double cream, to serve
  • Fudgy Chocolate Ganache
  • 200g dark chocolate, chopped
  • 200g milk chocolate, chopped
  • 2/3 cup thickened cream
  1. Instructions
  2. Place butter, chocolate, beetroot, brown sugar and milk in a medium saucepan over low heat. Cook, stirring occasionally, for 6 to 8 minutes or until butter and chocolate have melted.
  3. Increase heat to medium-high. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Set aside for 20 minutes to cool. Using a stick blender, blend chocolate mixture until smooth. Set aside to cool for 1 hour.
  4. Preheat oven to 170C/150C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 3 layers of baking paper.
  5. Sift flours and cocoa over chocolate mixture. Whisk to combine. Add vanilla and egg, whisking to combine. Pour mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of cake comes out with some moist crumbs clinging. Cool cake completely in pan.
  6. Meanwhile, increase oven temperature to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place raspberries and caster sugar on tray. Toss to combine. Bake for 10 minutes.
  7. Stir. Bake for a further 5 to 10 minutes or until syrup just starts to brown around the edge. Set aside to cool completely.
  8. Make Fudgy Chocolate Ganache: Place chocolates and cream in a large microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth. Stand for 10 minutes. Refrigerate for 30 minutes or until mixture is a thick, spreadable consistency.
  9. Cut cake in half horizontally. Place cake base on a serving plate. Top with 1/3 of the ganache. Top with remaining cake half. Spread top and side of cake with remaining ganache. Top with raspberry mixture.
  10. Serve with cream