Deep Dark Chocolate Cake

I discovered this chocolate cake cake recipe with an interesting twist. The recipe uses beetroot as a sweetener which lowers the amount of sugar in it! I think the idea is great to use to practice reducing sugar use.

I have a list of things that I think are weird enough to be cool. (Like a platypus? How is it part duck, part frog, part beaver? That’s not the case of seals though…) Anyways, I think beetroot in cake was weird enough to be cool so I decided to try it out and see. Hope you all enjoy!

Dry Ingredients (Combine First!)
– 1½ cups self-rising flour (buy it! Or make it yourself!)
– 1/4 cup finely ground almonds
– 5 tbsps cocoa powder
– 1 tsp baking soda
– 1/4 tsp salt

Wet Ingredients (Combine Second, Then add Dry Ingredients)
– 3 large eggs
– 3/4 cup sugar
– ½ cup beets, peeled and finely grated
– ½ cup buttermilk (buy it! Or make it yourself with white vinegar)
– 2 tbsps strong black coffee

For the icing, you need:
– ½ cup dark chocolate, cut into pieces (melted on a double boiler)
– 2 tbsps strong black coffee
– 2 tbsps honey

self-rising flour (can be bought pre-mixed or for every cup of flour, add 1.5 tsps of baking powder and 0.5 tsps of salt)

Notice the whole wheat flour? 😉

Make the icing in a double boiler, chocolate is really sensitive to burning.

Happy Birthday to me!

Some tips: Use an 8′ springform pan if you have one. If you don’t like really really dark chocolate, use milk chocolate in your icing! Or maybe instead of 3/4 cup sugar for the cake, use 1 1/4 cup. This cake rises a lot so it serves up to maybe 15 people or more, so it’s a lot!! And if whole wheat is too much for you, split it half whole wheat and half white flour!

Another idea: make a raspberry couli to go with the cake, all you need is fresh/frozen rapsberries, syrup/honey and a blender.

Hope the summer heat is bearable for you all and, for those of you who went out to see F1, hope you all liked it! 🙂 I love Montreal!!!!

– D the Intern

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