For The Ganache

For The Ganache

Ingredients:
½ cup (75 g) non-dairy chocolate chips
2 tablespoons coconut oil

Directions:
(See image, front)
1
Preheat the oven to 350°F (180°C). Lightly grease a bundt pan and “flour” with 1 to
2 teaspoons of cocoa powder.
2
Trim the beets of roots and stems. Wash and chop into 1-inch (2.5-cm) pieces.
Chop the greens. Steam the beets for 10–15 minutes until fork-tender, then add the
greens and continue steaming for another 5 minutes. Transfer to a food processor and
purée until smooth, adding a tablespoon of water if needed. You should be left with
around 1⅓ cups (330 ml) of purée.
3
In a large mixing bowl, cream together the oil, sugars, and vanilla. Melt the
chocolate chips in a double boiler or in the microwave. Add the melted chocolate to
the sugar, followed by the beet purée, and mix well.
4
Sift together the flour, cocoa powder, baking powder, and salt. Add this to the wet
ingredients and mix gently until no clumps remain. Pour the batter into the prepared
bundt pan and bake for 45 minutes, or until a toothpick inserted into the cake comes
out clean. Cool for 15 minutes in the pan, then invert onto a cooling rack to continue
cooling.
5
For the ganache, melt the chocolate chips with the oil until smooth. Glaze the top of
the cake with the ganache and serve.
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