Beetroot is a secret ingredient to making cakes and slices perfectly moist. This chocolate beetroot cake is a case in point.
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Preheat oven to 160°C. Grease the base and sides of a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Use an electric mixer to whisk the eggs, oil and sugar in a large bowl until fluffy.
Sift the flour, cocoa and baking powder into the bowl and use a balloon whisk to gently fold to combine. Add almond meal, chocolate and beetroot and stir until just combined. Pour into prepared pan and smooth the surface
Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.
Meanwhile, to make the chocolate ganache, place the chocolate, sour cream and butter in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir for 5 mins or until chocolate melts and the mixture is smooth. Add the icing sugar and whisk to combine. Place in the fridge for 1 hour or until the icing thickens. Stir with a wooden spoon until smooth.
Place the cake on a serving platter. Spread the ganache over the top of the cake. Cut into squares to serve.