Beetroot chocolate cake
250g dark chocolate (I’ve found that 86+ [usually 92] works best)
3 eggs
200g muscovado sugar (cheating – any brown sugar works fine,although not as rich)
3 tbsp honey
40g self raising flour
40g plain flour
1/4 tsp bicarb of soda
25g cocoa powder
50g ground almonds
250g raw beetroot, peeled and grated, with the juice squeezed out (NOTE: wear gloves, unless you want red hands for about 3 days)
100ml coffee
Olive or palm oil for greasing

Topping –
150g dark chocolate
2 tbsp coffee
1 tsp vanilla
3 tbsp honey

Preheat oven to 160C. Melt chocolate in a bowl
In a separate bowl, beat eggs, sugar and honey until fluffy, and then fold in the dry ingredients. Add the remaining ingredients.
Take a 9″ cake tin, and lightly grease it with olive or palm oil (I prefer palm oil as the cake retains the red colour). Pour mixture into the tin, and then cook for about 1hr 30 mins. Loosely cover the cake tin with foil, and then bake for an extra 20 to 40 mins depending on the texture you want.
Leave to cool for 15 minutes.
For the topping – melt the chocolate in a bowl. Remove from the heat and add coffee, vanilla and honey.
Cover the cake with the chocolate mixture, and leave both to cool and set for 30 minutes.

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