This one is half beetroot.
Literally half of the mix is shredded beetroot.
After successfully baking my chocolate zucchini cake last weekend, and seeing how beautifully moist vegetables make cake, I was eager to try a different veggie-bake. I read a few blogs and heard beetroot-and-chocolate as a combination crop up a lot, so I settled for making that. What I didn’t really compute until I was halfway through making this particular recipe is that it avoids all the typically “nasty” ingredients. As well as being half vegetable, there is no sugar, no butter and no flour. Hard to believe. Honey is used to sweeten, cocoa powder provides the dry substance and coconut oil (my favourite!) acts as fat. And yet the end product is gorgeously rich, goopy and sinful-seeming. My flatmate and her boyfriend returned home just in time to sample some straight from the oven and on tasting it they emitted sounds I only thought I’d ever hear coming through the bedroom wall…
In short, it was a marvellous success and very easy to make. Click on the above picture to be taken to the original recipe page. I promise to stop talking about cakes for a few weeks now.
P.S. Forgive me father for I have sinned. I created a “healthy” cake, and then made it part of a very unhealthy cake. A good friend of mine, Eric, moved home to America today and he had a leaving dinner last night. I promised to take something sweet to eat. I wanted to send Eric home in style (and I’ve been watching a lot of The Great British Bake-off) so I was inspired to do something crazy. What I made was a double layered cake – carrot cake on the bottom, chocolate-beet cake on the top, enough buttercream frosting to drown a small village in the middle, and enough rich dark chocolate icing to smother a sumo wrestler above. I put 5 small carrot sticks right on the top though, so that rectifies the situation right…? Here is my creation: