While I was brain-storming whats next on the whole wheat series, I wanted wheat not to create a big impact on the flavour and texture. So I thought if there was another ingredient that would help the situation, ‘Whole wheat chocolate beets cake’ sounded a best bet. The original recipe uses all plain flour. I digged in to make it the best out of the recipe, with right amount of wheat.
I didn’t want the cake to be totally fudgy, and so I decided to add part of flour with ‘cornflour’. Also I wanted the batter making process simple and made it using ‘Single bowl method’, it worked like charm.
I also decided to change my leavening agent to baking powder instead of soda. Am not sure if only I have the problem of sizzling tongue if I get to eat dishes containing soda :). But to me baking powder did a perfect job.
I also wanted to consume less time cooking beets. I peeled off the skin, cut them into pieces, pressure cooked them with quarter cup of water on high for about a minute or 2, until you get the pressure out of vent twice. Switch off stove and wait for the entire pressure to release by itself. Open and discard any water. Puree the cooked beets in your processor. Do not add water while pureeing.
But any plain chocolate cake, goes best with ganache – a made for each other. So I decided to have a dollop of ganache on it to make it more special.
Now enough of stories and pictures here :), get on to the recipe.
Dark chocolate – 100 gms
Eggs – 3
Brown Sugar – 300 gms
Olive oil/ any cooking oil – 240 ml
Cooked beetroot – 300 gms
Vanilla extract – 1 teaspoon
Cocoa powder – 30 gms
Whole wheat flour – 100 gms
All-purpose flour – 75 gms
Cornflour – 25 gms
Instant coffee powder – 2 tablespoons
Baking powder – 1 1/2 teaspoon
Salt – 1/4 teaspoon
1. Pre-heat oven to 160 degree C. Line up 10 inch round cake pan, or two 7 inch pans.
2. Cook beets as given above and puree them smooth.
3. Melt chocolate and cool.
4. Add all the ingredients into a bowl and beat them on low speed for 3 minutes until the batter is smooth.
5. Pour batter into the prepared pan and bake in oven for 40 to 50 minutes or until a tooth pick inserted into center of the cake comes out clean. Cool on wire rack.
Melt together 100 gms dark chocolate and 50 gms fresh dairy cream using double boiler or microwave for few seconds at a time until both combine smooth. Let cool for a while and pour ganache on top of the cake and spread using back of spoon to cover the top.