Secret Ingredient Chocolate Cake
Servings
10serves
Servings
10serves
Ingredients
  • 1cup dark chocolatebroken into pieces
  • 1cup brown sugaror we suggest using Natvia
  • 3 eggs
  • 4tbsp maple syrup
  • 1tsp vanilla extract
  • 1/4cup self raising flour
  • 1/4cup wholemeal flour
  • 1/2cup ground almonds
  • 1/4 tsp table salt
  • 1/4tsp bicarbonate of soda
  • 1/4cup unsweetened cocoa powder
  • 100ml coffeeyou could use 100ml hot cocoa made without milk if you don’t like coffee
  • 2tbsp olive oil
  • 1 1/2cups raw beetrootpeeled
  • natural icing sugarto dust
Instructions
  1. Preheat the oven to 140C. Lightly grease a loose-bottomed 20cm cake tin using butter or oil, and dust with cocoa powder.
  2. Place the chocolate into a heat-proof bowl. Suspend the bowl over a pan of barely simmering water. Melt the chocolate, stirring occasionally, until no lumps remain.
  3. Take the chocolate off the heat and then leave it to cool slightly. If the chocolate is too hot, it will scramble the eggs and so it’s best to cool it to prevent this from happening.
  4. Beat the eggs with the sugar or Natvia using an electric mixer until pale, fluffy and combined. Add the vanilla extract and the maple syrup and beat until smooth for 1-2 minutes.
  5. Gently fold the self-raising flour, plain flour, cocoa powder, salt, bicarbonate of soda and ground almonds into the egg mixture using a spatula until you have a smooth cake mixture.
  6. Grate the raw beetroot using a fine grater, or you can finely chop it in a food processor. Once finely chopped, pat the beetroot using some kitchen paper to remove some of the moisture.
  7. Add the beetroot, cooled chocolate, olive oil and coffee to the cake mixture. Fold into the cake mix using your spatula until completely mixed and incorporated.
  8. Pour the cake mixture into the prepared cake tin, then place in the oven for an hour and a half. Cover the cake tin with foil and then bake for another half an hour.
  9. Let the cake cool and then turn onto a cake rack to cool completely.
  10. Dust with icing sugar (optional) to serve. You could also serve it with some fresh fruit (we love raspberries) and natural yoghurt.
Recipe Notes

Recipe serves 10 people at 235 calories per serving

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 Secret Ingredient Chocolate Cake
Secret Ingredient Chocolate Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine Chocolate
Servings
serves
Ingredients
  • 1 cup dark chocolate broken into pieces
  • 1 cup brown sugar or we suggest using Natvia
  • 3 eggs
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup self raising flour
  • 1/4 cup wholemeal flour
  • 1/2 cup ground almonds
  • 1/4 tsp table salt
  • 1/4 tsp bicarbonate of soda
  • 1/4 cup unsweetened cocoa powder
  • 100 ml coffee you could use 100ml hot cocoa made without milk if you don’t like coffee
  • 2 tbsp olive oil
  • 1 1/2 cups raw beetroot peeled
  • natural icing sugar to dust
Course Desserts
Cuisine Chocolate
Servings
serves
Ingredients
  • 1 cup dark chocolate broken into pieces
  • 1 cup brown sugar or we suggest using Natvia
  • 3 eggs
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup self raising flour
  • 1/4 cup wholemeal flour
  • 1/2 cup ground almonds
  • 1/4 tsp table salt
  • 1/4 tsp bicarbonate of soda
  • 1/4 cup unsweetened cocoa powder
  • 100 ml coffee you could use 100ml hot cocoa made without milk if you don’t like coffee
  • 2 tbsp olive oil
  • 1 1/2 cups raw beetroot peeled
  • natural icing sugar to dust
Secret Ingredient Chocolate Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 140C. Lightly grease a loose-bottomed 20cm cake tin using butter or oil, and dust with cocoa powder.
  2. Place the chocolate into a heat-proof bowl. Suspend the bowl over a pan of barely simmering water. Melt the chocolate, stirring occasionally, until no lumps remain.
  3. Take the chocolate off the heat and then leave it to cool slightly. If the chocolate is too hot, it will scramble the eggs and so it’s best to cool it to prevent this from happening.
  4. Beat the eggs with the sugar or Natvia using an electric mixer until pale, fluffy and combined. Add the vanilla extract and the maple syrup and beat until smooth for 1-2 minutes.
  5. Gently fold the self-raising flour, plain flour, cocoa powder, salt, bicarbonate of soda and ground almonds into the egg mixture using a spatula until you have a smooth cake mixture.
  6. Grate the raw beetroot using a fine grater, or you can finely chop it in a food processor. Once finely chopped, pat the beetroot using some kitchen paper to remove some of the moisture.
  7. Add the beetroot, cooled chocolate, olive oil and coffee to the cake mixture. Fold into the cake mix using your spatula until completely mixed and incorporated.
  8. Pour the cake mixture into the prepared cake tin, then place in the oven for an hour and a half. Cover the cake tin with foil and then bake for another half an hour.
  9. Let the cake cool and then turn onto a cake rack to cool completely.
  10. Dust with icing sugar (optional) to serve. You could also serve it with some fresh fruit (we love raspberries) and natural yoghurt.
Recipe Notes

Recipe serves 10 people at 235 calories per serving