Chocolate beetroot cake

Friday night was lovely, I met lots of my high school friends, we stayed on for drinks at Suffren which turned out to be an interesting night! With about 4 hours sleep, I then went on a beautiful hike up Mt Piton, the picture really does not do justice to how beautiful the view really was!

 This makes a lovely light and spongy cake, with a mild beetroot taste. This gluten free dark chocolate cake with earthy undertones is perfect along side a big glass of milk or some frozen yogurt! To make it more indulgent, I would definitely cover this in melted chocolate or chocolate ganache, which will also compliment the earthy tones, nom nom nom!!

CHOCOLATE BEETROOT CAKE

• 60 g dark chocolate
• 2 tbsp olive oil 
• 150 g beetroot purée
• 4 tbsp of honey (or more according to your liking- try the batter)
• 2 eggs
• 2 tbsp cocoa, sifted
• Pinch of salt
• 2 tsp vanilla extract
• 60 g ground almond
• 1 tsp baking powder
• 0.5 tsp baking soda

1. Melt the chocolate and olive oil either in a microwave (on high for 30 seconds, stir, and melt for another 20-30 seconds. Make sure not to burn the chocolate!) or on a bain-marie.
2. Mix the purée with the honey, beat in the eggs,cocoa, salt and vanilla until well combined. Combine in the cooled chocolate mixture.
3. Fold in the almond powder, baking powder and baking soda.
4. Pour into a well greased and floured baking tin and bake at 180 degrees (preheated oven) for 30 minutes. If you are making a larger cake, after about 30 minutes poke a toothpick at the centre of the cake and if it doesn't come out clean, leave in for a couple more minutes.

 

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