Amanda Laird: Chocolate beetroot cakes

:59AM Thursday June 28, 2007By Amanda Laird
Chocolate beetroot cake. Photo / Babiche Martens
The closest we may get to guilt-free chocolate! These chocolate cakes are a cunning way of boosting your veggie intake - even better, the barely discernible beetroot ensures these cakes remain moist.
Makes 6 individual cakes
175g butter1 cup brown sugar3 eggs4 Tbs Dutch cocoa1 cup grated beetroot1/4 cup sour cream2 cups self-raising flour
Ganache
120g dark chocolate1 cup cream
1. Preheat oven to 180C. Grease the individual moulds thoroughly. Cream the butter and sugar until pale. Add the eggs one at a time, mixing well.
2. Fold the cocoa into the beetroot, and then fold through the sour cream. Fold this mixture into the creamed butter and eggs. Lastly, fold through the flour and spoon into the moulds.
3. Bake for approximately 20 minutes or until a skewer inserted comes out clean.
4. To make the ganache, gently heat the chocolate and cream together in a bowl over simmering water, stirring gently to combine once the chocolate has melted, cool then spoon over cakes.