Beetroot Chocolate Fudge Cake

Directions

To make the cake:

Preheat oven to 140°C/ 280°F/gas 1. Using a brush and a little sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and leave to one side.

Melt the chocolate slowly in a bowl over a pan of simmering water until melted, then set aside to cool.

In a mixing bowl, beat the eggs and sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until the mixture is pale and fluffy.

Gently fold in the self raising and plain flour, bicarbonate of soda, salt, cocoa and ground almonds until well combined.

Use kitchen paper to dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, melted chocolate, coffee and oil using a spatula until combined fully.

Pour the mixture into the tin and place in the middle of the oven to cook for cook for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.

Insert a skewer into the centre to see if it comes out clean, although this cake is moist so the middle can look a little messy. Leave to cool on a wire rack.

To make the fudge topping:

Melt the chocolate gently in a bowl over a pan of simmering water, then take off the heat and add the coffee and the vanilla essence.

Add the honey and gently mix in.

Set aside to cool for 15 minutes before you ice the cake. Cut the cake through the middle and ice the centre and all sides.

Decorate the cake however you like, however, we used roses.