Ingredients:
- 250g Dark/Plain Chocolate (My favourite is Callebaut Finest Belgian Chocolate – 54.5%)
- 3 large Organic or Free Range Eggs
- 200g Light Muscovado Sugar
- 100ml Sunflower oil
- 1 tsp Vanilla Extract or Vanilla bean Paste
- 100g Self-Raising Flour
- 1/2 tsp Bicarbonate of Soda
- ½ tsp Baking Powder
- 50g Ground Almonds
- 250g Raw Beetroot, peeled and grated and squeeze out any excess liquid
For the icing:
- 150g Dark/Plain Chocolate
- 100g Icing Sugar
- 100g Sour Cream
Method:
- Preheat the oven to 180c/160 fan/gas 4
- Grease a 22cm round, loose-bottomed Cake Tin with some Unsalted Butter and then line with Baking Paper.
- Put the Dark Chocolate in a bowl and set over a saucepan of gently simmering water. Let the Chocolate melt slowly until smooth and then set aside to cool.
- Put the Eggs, Sugar and Sunflower Oil in a large mixing bowl and beat them together for about 3-5mins until the mixture is smooth and creamy.
- Stir in the Vanilla and then sift over the Self-Raising Flour, Bicarbonate of Soda and Baking Powder. Fold this in together with the Ground Almonds.
- Pour the mixture into the prepared cake tin and bake for 50 minutes – 1 hour. If the cake browns too quickly then cover it with foil.
- Test the cake by inserting a skewer into the centre to see if it comes out clean. Take out of the oven and let cool for a bit and then remove it from the tin and leave to cool completely on a wire rack.
- For the Icing, put the Dark/Plain Chocolate into a bowl and melt over gently simmering water again until smooth. Let it cool for a bit and then add the Icing Sugar and Sour Cream. Stir until you have a shiny thick spreadable icing.
- Spread over the top and sides of the cake and serve.
