Whisk together the flora cuisine, caster sugar, eggs and vanilla until pale and creamy, pour in the melted chocolate and continue whisking. Sift together the flours; baking powder and dinking chocolate, fold gently into the egg mixture. Finally fold in the beetroot. Divide batter into two greased 7 inch cake tins and bake in a pre-heated oven temp 170°c for approximately 40 minutes. Allow cakes to cool completely. Sandwich the cakes with the jam, whipped cream and ganache. Pour remaining ganache on top.
Serves 12Email this Recipe Watch Video Back to Aaron's Recipes