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 12

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