Ingredients
- 250g good-quality dark chocolate
- 3 medium eggs
- 250g light muscovado 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
- For the icing:
- 150g good-quality dark chocolate
- 3 tablespoons strong black coffee
- 1 teaspoon vanilla extract
- 3 tablespoons honey
Description
The Beetroot Is Not Madness, It Provides Alot Of Moisture And Tastes Delicious. Leave Yourself Plenty Of Time To Make This Cake Because It Is Quite A Lengthy Recipe. The Cake Is Best Eaten When It Is Still Slightly Warm. It Is Also Really Important To Ice
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