The beetroot in this cake provides a lot of moisture and tastes delicious. Don't knock it until you've tried it! Leave yourself plenty of time to make this cake which is best eaten when it is still slightly warm.
250g good-quality dark chocolate
3 medium eggs
250g light muscovado sugar, or brown sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons golden syrup
2 tablespoons honey
40g self raising flour
40g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25g cocoa powder
50g ground almonds
250g raw beetroot, peeled and finely grated
100ml strong black coffee
30ml sunflower oil
150g good quality dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons honey
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Preheat oven to 160 degrees C, or 140 fan-forced. Grease and line a round 20cm springform cake tin and set aside.
Melt the chocolate in the microwave or in a bowl over a pot of simmering water until all dissolved, then set aside to cool.
In a large mixing bowl, beat the eggs, sugar, the scraped-out vanilla seeds, the syrup and the honey for three minutes with an electric beaters until pale and quite fluffy.
Gently fold in the flours, bicarb, salt, cocoa and ground almonds until fully incorporated.
Press the grated beetroot between paper towels to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil until thoroughly mixed together.
Pour the mixture into the prepared tin and cook in the middle of the oven for 90 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
Icing: Melt the chocolate by your method of choice, then remove from the heat and add the coffee and the vanilla essence.
At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix in.
Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and the top.