Chocolate Beetroot Cake

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I found the recipe for this fudgey, decadent chocolate cake here.

Incredibly, it's a low-calorie version that uses grated beetroot to add moisture and sweetness without the need for butter or much sugar. I wasn't looking for diet food when I went searching for the ultimate chocolate treat to bake, but this one is so delectable (especially with the glossy chocolate glazing - don't even think about skipping it!) that you can have your cake and eat twice as much of it too!

Recipe: In a small bowl combine  1 1/2 cups self-rising flour, 1/4 cup finely ground almonds, 5 tablespoons cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt • with an electric mixer beat 3 large eggs and 3/4 cup sugar until pale and fluffy • beat in 4 ounces (about 2/3 cup) beets, peeled and finely grated • combine wet and dry ingredients (the batter gets very thick and sticky, so using an electric mixer saves a lot of time and aching muscles here!) • lastly, stir in 4 ounces buttermilk (I used plain milk) and 2 tablespoons strong black coffee.

{Tip: cover your hands with plastic gloves - or a plastic bag - to keep fingers from staining while grating beetroot by hand!}

Bake at 350F (180C) for 30 minutes in a greased 8" springform pan. Let cool and remove from pan.

Icing: Place an oven-safe bowl over a small pot of boiling water to create a double boiler • melt 1/2 cup chopped dark chocolate in 2tbs strong coffee • when all the chocolate is melted stir in 2tbs honey • let cool and when the mixture has thickened drizzle over the cake.