This recipe comes from Cook Yourself Thin.
250g Dark Chocolate
250g Light Muscovado Sugar
1 Vanilla Pod. (cut in half length ways and seeds scraped out)
2 tbsp Maple Syrup
2 tbsp Honey
40g Self-raising Flour
40g Plain Flour
1/4 tsp Bicarbonate of Soda
1/4 tsp Salt
25g Cocoa Powder
50g Ground Almonds
250g Raw Beetroot (peeled and grated)
100ml Strong Black Coffee
30ml Sunflower Oil
150g Dark Chocolate. (I use 2/3 milk 1/3 dark)
3 tbsp Strong Black Coffee
1tsp Vanilla Essence
3 tbsp Honey
Preheat your oven to 150oC. Melt your chocolate in a bowl over a pan of hot water and set aside to cool a little. In a large bowl beat the eggs, sugar, vanilla, mayple syrup and honey together for about three minutes. Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds. Mix until all combined.
Dab the beetroot with kitchen roll to remove excess liquid. Mix the beetroot, cooled chocolate, coffee and oil into the mixture. Put the mixture in a tin and place on the middle shelf of your oven for 1 hour 30 mins. After this put tin foil over your cake and bake for another 30 mins. Your can check your cake is ready by inserting a skewer. (This being a moist recipe might not come out completely clean so use your own judgement on wether you think it's too runny.) Leave the cake to cool.
For the icing melt the chocolate and mix in the coffee and vanilla. This will make your chocolate seize up a bit but then add your honey and it will relax agian. Allow to cool slightly (5mins) then spread over your cake. Add any decoration you want.
I'll let you decide if you think it's a healthier option ;-)