This Decadent Chocolate Cake recipe has been a favourite of our family and friends for birthday celebrations for many years.
I love its simplicity and the addition of beetroot is something I love, it adds another level of flavour!
It makes a big cake so perfect for a crowd or a stash in your freezer!
I’m excited & feeling very privileged to be sharing a recipe for the 10 year celebrations. I hope you love it!
— Jodi Hanel Skinnymixers Recipe Development Team
We tested this recipe from Jodi (yes – the original creator of the Creamy Tuscan Chicken Potato Bake & the delicious Whisky Cream Sauce) and thought it was a perfect sweet treat to help celebrate Skinnymixer’s 10 year anniversary!
Honestly, this is one of the nicest chocolate cakes I have ever eaten and can’t wait to make the beetroot version. If you don’t want to add the beetroot and just want a deliciously decadent chocolate cake – this is the recipe for you!
The beetroot adds another dimension to the chocolate flavour and also some extra hidden vegetables… so really you have no excuse not to eat delicious chocolate cake!
This recipe can be made into cupcakes or as a whole cake and works perfectly with gluten-free flour.
Guest Recipe: Jodi's Decadent Chocolate Cake
Ingredients
- 150 g Lindt dark chocolate 70% - broken into small pieces
- 200 g caster sugar or brown sugar - If making the beetroot version, instead use 150 g Brown Sugar
- 270 g plain flour - gluten-free if required
- 60 g cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp bicarb soda
- 1 tsp salt
- 2 eggs
- 250 g buttermilk
- 110 g light tasting olive oil
- 2 tsp vanilla extract
- 1 cup boiling water - (250 g)
Optional - to make a Chocolate Beetroot Cake
- 200 g fresh beetroot - peeled, chopped (make sure you reduce the sugar!)
Whipped Ganache
- 200 g 70% Dark chocolate - roughly chopped
- 200 g cream
Instructions
- Preheat oven to 160℃. Grease and line a 25cm x 25cm cake tin or line muffin trays (makes 24 cupcakes)
- Add chocolate to mixer bowl and chop for 8 sec/speed 10/MC on. Set aside.
- OPTIONAL for Choc Beetroot Cake: Without washing the bowl, add beetroot and chop for 5 sec/speed 8/MC on. Scrape mixer bowl down and repeat if needed.
- Add sugar, flour, cocoa, baking powder, bicarb soda, salt, eggs, buttermilk, olive oil & vanilla to mixer bowl. Mix for 15 sec/speed 4/MC on. Scrape mixer bowl down and repeat if needed.
- Carefully add the boiling water, reserved grated chocolate and stir with a spatula. Mix for 10 sec/speed 4/MC on. The mixture will be runny.
- Pour into your cake tin or muffin trays then bake for 40 min for a cake and 15-20 min for cupcakes and a skewer comes out with a little of the mixture still sticking to it and will roll into a ball. Start your Whipped Ganache while the cake cooks.
- For an extra dense cake pop the slightly cooled cake into the fridge to completely cool then ice with your favourite ganache.
Whipped Ganache
- Place chocolate into mixer bowl, mill for 10 sec/speed 8/MC on. Scrape bowl down.
- Add cream and cook for 4 min/50℃/speed 3/MC off.
- Allow to cool for about 1 hr, add in the butterfly and whip for 40 sec/speed 4/MC on.