Guest Recipe: Jodi's Decadent Chocolate Cake
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 a whole new level to the flavour though & reduces the refined sugar further.
Servings: 18
Calories: 321kcal
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.
Nutrition
Calories: 321kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 295mg | Potassium: 154mg | Fiber: 4g | Sugar: 19g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg