Ruby Chocolate Chestnut Cake

  • Ruby Chocolate Chestnut Cake
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Rated 5 out of 5 based on 1 votes


  • 300 g cooked fresh beetroot, drained, skinned & pureed ~ do with disposable food gloves
  • 250 g quality dark chocolate (at least 40% cocoa)
  • 150 g white spelt flour
  • 100 g chestnut flour
  • 200 g unsalted butter (melted)
  • 120 g dark brown sugar
  • 120 g raw caster sugar
  • 4 x large eggs ~ weight 55g each
  • 3 Tbls pure cocoa powder
  • 3 tspn baking powder gluten free (mckenzies or wards)
  • 2 tspn pure vanilla extract
  • 250 g white chocolate melts
  • 125 ml thickened cream
  • 3 Tbls shredded coconut for decor
  • 250 ml double cream


1. Trim ends off beetroot & simmer, covered, until a skewer slides in easily. Cool & skin. Puree in food processor.

2. Pre heat the oven to 180°C fanforced

3. Grease and line a 23cm springform cake tin with baking paper on bottom and sides.

4. Break the dark chocolate into pieces and put into a food processor. Blitz the chocolate until crumbed but not totally powder, (you want rubble not dust). Don’t worry about the larger pieces, these will give the cake a great texture when cooked and will melt partially.

5. Add the pureed beetroot to the chocolate in the food processor and lightly blend together.

6. Finally, add all the remaining ingredients to the processor and whizz together until they are all well mixed.

7. Pour the cake mixture into the prepared cake tin and lightly level out the surface with a palette knife or a spatula.

8. Bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.

9. The surface of the cake may have cracked a little but don’t worry, the ganache will cover it.

10. Remove the cake from the oven then allow the cake to cool in the tin for a few minutes before removing and placing it onto a cooling rack.

11. Once cooled, ice with ganache and serve with a cup of tea or for dessert.

*This cake is great with a little crème fraiche or a quality tub cream on the side*.

1. Over a double boiler, without the pan touching the water, stir cream and chocolate until smooth and creamy. I usually give it a light whisk.

2. Pour into a bowl and cover the surface of the mixture with plastic wrap, so that it forms a ‘skin’ on the ganache.

3. Cool then refrigerate. Check regularly as you don’t want it solid.

4. Fill a tall glass with very hot tap water. When icing the cake, dip the knife or spatula into the water for a few seconds, then wipe the water off, between spreading of the ganache. This helps the knife not to stick to the cake. Do this each time you dip into the ganache to ice, or you may tear the cake.

5. When finished, gently slap the icing with the flat side of the knife to form peaks.

6. Sprinkle shredded coconut.

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