Gluten Free White Chocolate & Beetroot Mud Cake


  • 250g butter (chopped)
  • 2 cups LFGF All-purpose plain flour
  • 150g White Eating Chocolate (chopped)
  • 1 teaspoon Gluten Free Baking Powder
  • 2 cups /450g caster sugar
  • 1 teaspoon vanilla extract
  • 1 cup (250ml) milk
  • 2 eggs (beaten lightly)
  • ½ cup grated beetroot
White Chocolate Ganache 

  • ½ cup (125 ml) cooking cream thickened
  • 300g White Eating Chocolate, (broken up)


  1. Preheat oven to 160C/ 325F (I use a fan-forced oven) line a deep 20cm (8inch) round cake tin, line sides & the bottom with 2 layers of greaseproof and 1 layer of baking paper on the sides + bottom of cake tin
  2. Grate the beetroot and place on top of 3 to 4 layers of paper towel. Set aside.
  3. Combine butter, chocolate, sugar and milk in a medium saucepan
  4. Stir over a low heat till smooth (do not boil).
  5. Transfer the mixture into a large bowl, cool for 15 minutes.
  6. Whisk flour, vanilla extract and eggs. Mix rapidly so the egg mixes in and does not cook.Take out the whisk from the mixture .Start to sprinkle the grated beetroot a little at a time .Then mix though the cake mix. Keep repeating this until you have added all the grated beetroot. Try not to mix too much as the cake mixture will go all pink.
  7. Pour mixture into cake tin.
  8. Place the bottom of a spring cake tin onto the top of the cake tin with the mixture in it. (This allows the cake mixture to cook slowly)
  9. Place in the oven and bake for 1 hour. Remove the spring cake tin bottom.
  10. Bake for ½ hour or when you can see the cake has left the sides of the cake tin.
  11. Stand cake in tin for 10 minutes .Turn out onto a wire cool rack.
  12. Leave it to cool upside down. (It is good to have 2 flat sides)

White Chocolate Ganache

  1. Break the chocolate up and place in a small mixing bowl and set a side
  2. Place cream in a small saucepan, bring to the boil.
  3. Pour cream over the white chocolate stir till all the chocolate has melted.
  4. Cover the bowl and place in the fridge for 20 to 30 minutes. Occasionally stirring.
  5. When the cake has cooled place it on a plate .Take the Ganache out of the fridge (if the Ganache is too hard to spread stand for 2 to 3 minutes as it needs to be spreadable.)
  6. Start to spread the Ganache over the top of the cake then move to the sides of the cake, if the Ganache starts to melt place the cake in the freezer to harden up.
  7. Spread the cake evenly with the Ganache.
  8. Place the cake in an airtight container & back into fridge to set.


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