This cake was originally inspired by Ross Burden's Beetroot Choc Cake - having seen it on the internet I gave it a look through and then proceeded to do a re-hash (kind doing my own thing) - Gluten-Free of course
INGREDIENTS (BROKEN UP INTO 4 PARTS)
50g dark chocolate (I used 70% lindt)
a tiny pinch of salt
3 Tablespoons of cream
combine the 3 ingredients and melt in a baine marie - stir until smooth and put to one side.
1 generous cup /200g/250ml Brown Organic SugarBeat/mix together with a hand mixer in a large bowl until thickened slightly and the mixture has lightened a little
3 Free range eggs
180/190ml Sunflower Oil
1 cup /250ml cooked and pureed beetroot (roughly 450g when raw and peeled)add to the egg/sugar mixture above and mix in then add the chocolate cream and mix in until totally incorporated.
3 heaped dessert spoons of cocoaGradually add each ingredient above one by one beating after each addition to the mixture.
1 teaspoon bicarb
1 teaspoon baking powder
2 cups/ 500ml Gluten Free flour mix
Place mixture into 1 buttered and floured ?? cm cake tin and place in the oven at 155 degrees for roughly 48 minutes - until the cake springs back to the touch and the knife inserted into the middle of the cake come out clean.
Ice as desired - I used a chocolate ganache :)