Dark chocolate and parsnip cakes
recipe
Dark chocolate and parsnip cakes
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A recipe for irresistible dark chocolate and parsnip cakes
Ingredients
- 200g grated parsnip
- 200g plain flour
- 100g cocoa powder
- 1 tablespoon baking powder
- 250g golden caster sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 220ml rapeseed oil
- 150g dark chocolate melted
- 60g dark chocolate chips
- 25g butter
- 200g plain chocolate
- 45g golden syrup
- 60g butter
Serves:
6
Directions
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- Pre-heat your oven to 180°c or gas mark no. 5.
- Cook the freshly grated parsnip by just covering them with the butter and then water, boil for 5 minutes, or until the parsnip is cooked, and once cooked allow to cool.
- Add the parsnip along with all the other ingredients (except the chocolate chips and oil) into a blender along with a pinch of salt and blend.
- Gradually add the oil, then the chocolate chips. Pour the cake mix in a tin and bake for 45 minutes.
- Cool on a wire rack before decorating.
- To make the chocolate topping, melt the chocolate in the microwave or in a glass bowl over simmering water. Once melted, take the bowl off the heat and stir in the golden syrup and butter.
- Stir the mix gently until it is of a spreadable consistency, spread on top of the cooled cake and allow to set before serving.
Source: PG tips
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