Beetroot Fudge Cake

Preheat the oven to 160C (140C if using a fan assisted oven), grease the surface of a 20cm springform cake tin with a little sunflower oil and line the base with greaseproof paper. Peel and grate the raw beetroot, press between kitchen towels to remove some of the moisture then weigh out 250g, set aside.

Melt 250g chocolate over a pan of simmering water (or using short bursts in the microwave if you prefer) and set aside to cool a little.

In a large bowl mix the sugar, eggs, vanilla seeds and maple syrup until pale and somewhat fluffy (~3 mins using a mixer)

Carefully fold in the flours, almonds, bicarb, salt and coca. Then add the cooled chocolate, beetroot, coffee and oil.

Pour the mixture into the prepared tin and cook for 1hr 30 mins, covering with foil for the last 30 mins. Tip: The cake is cooked when a skewer can be inserted and removed almost cleanly, this cake is very moist so the skewer will always be somewhat messy.)

To make the topping, melt 150g chocolate in a bowl using short bursts in the microwave, taking care not to burn the chocolate (melt over simmering water if you prefer). Add the vanilla essence and coffee and combine (the mixture will seize up slightly at this point). Finally add the honey and combine to produce a smooth thick sauce. Set aside for 20 mins cool then spread over the top and sides of the cake.