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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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