Name: Beetroot chocolate and coffee cake
Yield: Makes 10 servings
Cuisine: European
Ingredients: 5 eggs; 375 g soft brown sugar; 45 ml (3 tablespoons) golden syrup; 45 ml (3 tablespoons) honey; 2.5 ml (½ teaspoon) baking soda; 30 g cocoa; 75 g self raising flour; 75 g plain flour; 75 g almond flour; pinch salt; 150 g beets, peeled and grated; 375 g dark chocolate, melted; 150 ml espresso coffee, cold; 30 ml (2 tablespoons) sunflower oil

Beetroot chocolate and coffee cake

Serves: Makes 10 servings Nutrition facts: 200 calories 20 grams fat

Ingredients

5 eggs
375 g soft brown sugar
45 ml (3 tablespoons) golden syrup
45 ml (3 tablespoons) honey
2.5 ml (½ teaspoon) baking soda
30 g cocoa
75 g self raising flour
75 g plain flour
75 g almond flour
pinch salt
150 g beets, peeled and grated
375 g dark chocolate, melted
150 ml espresso coffee, cold
30 ml (2 tablespoons) sunflower oil

Instructions

Mix 750 g (3 containers) mascarpone, 75 g soft brown sugar and 45 ml (3 tablespoons) cold espresso coffee lightly with a whisk - do not over-mix.

Coffee syrup

Mix 100 ml espresso coffee and 150 g soft brown sugar in a small saucepan. Heat over low heat and stir until the sugar has melted. Simmer until the syrup thickens. Add 45 ml brandy and cook for another 5 minutes. The syrup thickens slightly.

Preheat the oven to 160 ° C.

1 Line two 18 cm cake pans with baking paper.
2 Beat the eggs, sugar, golden syrup and honey with an electric mixer until light and fluffy.
3 Sift the baking soda, cocoa, flour, cake flour, almond flour and salt, add to the eggs and mix.
4 Mix the beets, melted chocolate, espresso and oil and add to the mix. Mix thoroughly.
5 Divide the mixture equally between the tins. Bake for 1 hour 20 minutes or until a skewer comes out clean. Let cool slightly before turning out. Let cool completely on a wire rack.
6 Cut each cake horizontally in half. Spread a layer mascarpone cream on each cake and decorate top with mascarpone.
7 Pour the syrup over and serve with hot coffee.