Now don’t make that face!…. I’ve just had some and surprisingly it’s delicious! To be quite honest I didn’t have much faith either, how can beetroot, chocolate and avocado taste amazing together? Somehow they do and now I feel even better knowing that I ate a slice of something a little healthier than just a usual chocolate cake.
I spent my morning searching for recipes that used ingredients that everyone can get hold of but every recipe I came across seemed to have something that is probably only available in Mongolia or somewhere… So I kind of made my own recipe and I tell ya’ it’s a bloody good! (Not to toot my own horn). Here it is, for your crazy and adventurous taste buds to delve into! Enjoy x
-This recipe can also be adjusted to be gluten-free very easily-
FOR THE CAKE…
- 85 grams milk chocolate
- 3 medium eggs
- 300 grams of brown sugar
- 200 ml olive or sunflower oil
- 250 grams of pre cooked beetroots
- 1/2 ripe avocado (keep the other half for the icing)
- 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
- 30 grams cocoa powder (you choose)
- 200 grams plain flour
- 1 1/2 teaspoon baking powder
- pinch of salt
- Pre-heat oven to 180 degrees celsius.
- Grab 2 cake tins and lightly grease them and line with baking paper.
- Blend the cooked beetroots and avocado until slightly smooth but still some ‘chunks’ remaining.
- Melt the chocolate (85 grams) by placing the chopped chocolate in a bowl and microwave on low for 1 minute until or until the chocolate has just melted. Keep stirring until all the chocolate is melted
- In a separate bowl, whisk together the eggs, sugar and oil.
- Slowly add the cooked beet avocado puree, the melted chocolate and vanilla into the egg mixture.
- Beat just until combined. Don’t over work it.
- Sift the cocoa powder, plain flour, baking soda and salt to the beet/avocado batter.
- Fold just until everything is combined. Don’t over mix the batter.
- Pour the cake batter into the prepared cake tin.
- Bake for approximately 50 minutes (keep checking after 50 minutes) and it will be done when a fork or a skewer comes out clean.
- Remove from oven and leave to cool completely.
FOR THE ICING…
1 ripe avocado plus other half of the other avocado
30 grams cocoa powder
1/2 teaspoon vanilla extract
3 tablespoons maple syrup
Something to decorate. I used dried fruits and nuts.
- Place all the ingredients in a food processor and blend together.
- pPlace 1/3 of the mixture on one of the cakes and then add the remaining cake on top (forming a sandwich)
- Then use the remaining 2/3 of the icing on top of the other cake.
- Decorate with nuts and dried fruit.