Wasn't much I wanted to make. I have started doing the supper for our Toastmasters meetings so decided that making one of the sweet items from the issue would be good. I decided on this cake. I have always seen chocolate cakes with beetroot and have been tempted to make them. It turned out really well.
Valli also had a recipe for a parsnip cake with coffee icing. I would have liked to have made that but just wasn't sure how it would turn out. I hate parsnips. Although I assume that, like carrot cake, you wouldn't be able to taste it. Parsnip is a strong flavour those so decided not to do it.
Beetroot Chocolate Fudge Cake
250 g dark chocolate
3 medium free-range eggs
250 g light muscovado sugar
2 tbsp golden syrup
2 tbsp clear honey
1/3 c (50g) self-raising flour
1/3 c (50g) plain flour
1/4 tsp bicarb soda
1/4 c (25g) cocoa powder
1/2 c (50g) almond meal
250 g beetroot, peeled and finely grated
100 ml strong espresso, cooled
1 1/2 tbsp sunflower oil
Pre heat oven - 160 C. Grease & line 20cm square tin (I did actually line it I don't normally bother but thought it was probably necessary and yes I think it was)
Melt chocolate over water, cool slightly.
Beat eggs, sugar, syrup &a honey - 5 min or until thick.
Add flours, bicarb & cocoa mix. Fold in almond meal.
Drain grated beetroot (I didn't really have anything to drain maybe because I chopped in tmx instead of grating)
Stir in beetroot, chocolate & oil.
Bake 1 hr 15 min or until skewer comes out clean. (I think mine took longer but I forgot to set the timer initially so not sure)
Cool and top with whipped cream to serve.