Chocolate, cardamom and beetroot cake

Beetroot anc chocolate cake It’s a cake! A big birthday beetroot cake! And it has taken a while to get here, so many cakes made. I actually nailed it first time but then doubled the recipe and suddenly it just tasted like soda, so then I had to make another and another and another just to get  it right. And thats a cake every single day since Monday so I’m over cake and having chocolate all over my clothes…never mind…yay for cake!

It was Jase’s birthday on Tuesday so thats what all the baking was for. I got super excited to have a party in our attic room which I just turned into a Scandinavian paradise by white washing the wooden ceiling, then I hung festoon lights and it just looked mega cool. Actually…it felt a little bit like an awkward teenage party, Jase and I hanging out in a room we had all set up waiting to see if he actually had any friends that would turn up on a school night. Anyway congratulations to him he had heaps of friends and I got overexcited and drank too many bubbles…and then totally forgot about the birthday cake until everyone was leaving…whoops!

CAKE TOP

top slice 2

Beetroot cake
250g 70% dark chocolate 
200g unsalted butter
200g unrefined organic brown sugar or coconut sugar ( I used ACME sugar which is amazing!!)
6 free range medium eggs
½ tsp baking soda
1 tsp baking powder
200g spelt flour
½ tsp ground cardamom
300g grated beetroot
pinch salt
 
Chocolate and avocado icing
2 very ripe avocados
½ cup dark chocolate, melted
2 tbsp coconut oil, melted
2 heaped tbsp cacao powder
½ cup of honey
Drop of vanilla essence
 
Raspberry cream middle layer
150g cream
80g raspberries
1 tsp honey
 

Firstly get your oven onto 180°C .

To make the cake, melt the butter and the chocolate together in a bain marie.

While it’s melting grab a bowl that will fit all the ingredients into it and add just the eggs and sugar. Using an electric whisk, beat the mix until its really pale, thick and creamy, if you think your there keep going for a minute just to make sure. It did take me around 8 minutes so hang out and read a trashy magazine while your doing whisking.

In a separate bowl mix together the flour, baking soda/powder and cardamom.

When everything is ready and the chocolate has cooled pour the chocolate mix into the eggs and fold through, then sieve in the flour mix, then add the beetroot.

When all smooth and delicious pour the mix into a standard springform cake tin lined with baking paper.

Cook for about 45 minutes or until a skewer comes out clean. Leave to cool unless you just want it just with ice cream then serve it warm because its reaaaal good hot!

For the icing

Melt the coconut oil and dark chocolate in the microwave until its runny.

Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.

Raspberry cream

Just whisk the cream until just before the peaky thick stage and add the honey and raspberries, keep whisking until its at the thick stage.

Cut the cake in half lengthways and make sure that it’s cool or your cream will melt all over the place.

Fill the middle with the cream and put the top back on. Then using a pallet knife spread the avocado icing all over the top.

Et Voila! Oh wait no, chop up some pistachios for a bit of fancy colour or you could decorate with more raspberries, grated chocolate etc!

Raw peanut butter, banana and chocolate cake

0L9A9829Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.

Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!

This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans!  After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!

Peanut butter and banana cheesecake

Chocolate, peanut butter and banana cake

Makes 1 cake

Base
1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats)
1 cup blanched almonds ( or any other kind of nut)
1 cup dates
2 tbsp coconut oil (at room temp, no need to be melted)
pinch salt
 
Peanut butter
2 cups roasted unsalted peanuts
2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar)
1/3 cup melted coconut oil
couple of big pinches of salt
 
Banana layer
4 bananas
1/2 tsp vanilla extract, or half a vanilla pod
1/2 cup coconut chips or desiccated coconut
1/2 cup melted coconut oil
1/4 cup maple syrup (or another sweetner)
 
Topping
100g 70%+ dark chocolate or make some raw chocolate 
handful of chopped roasted peanuts
sprinkle of coconut 
 
Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. 
 
Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess.
 
Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge.
 
Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve