Ingredients
- 200g gluten-free self-raising flour
- 1tbsp gluten-free baking powder
- 200g cooked beetroot, blitzed
- 200g Stork baking block
- 200g caster sugar
- 4 free-range eggs, beaten
- 4tbsp soya milk
- 2tsp vanilla extract
- 150g dark chocolate, melted and cooled
- For the filling:
- 50g Pure soya spread
- 50g icing sugar
- 3-4tbsp blackberry jam
- For the ganache:
- 250g dark chocolate
- To decorate:
- 75g finely chopped hazelnuts, toasted and dusted in cocoa powder
- Edible gold or bronze spray, optional
- 100g dark chocolate, melted
- You will need:
- 3x20cm sandwich tins, bases and sides lined
Instructions
- Heat oven to 180C, gas 4. Mix the flour with the baking powder and beetroot
- Cream together the Stork and sugar, slowly add the egg, then fold in the flour mix. Stir in the milk, vanilla and melted chocolate
- Divide between the tins and bake for 30mins, until springly to the touch. Cool for 5 mins in the tins, then turn out onto a wire rack to cool completely
- Mix the soya spread with the icing sugar. Layer up the cake with the jam between the bottom and middle layers and the soya mixture between the middle and top layers
- Make the ganache by pouring 100ml boiling water over the chocolate and mixing briskly until smooth. Immediately pour over the top and sides of the cake
- With the ganache still warm, coat the sides of the cake with hazelnuts, then spray with the edible spray, if you like
- To make the chocolate curls, spread an even layer of the melted chocolate onto the back of a baking tray. Allow to set firm, then use a cheese plane to make the curls. Add to the top of the cake.
