When I was little my Great Gran used to make an old fashioned chocolate cake, it wasn’t the best cake I’ve ever tasted but we loved it and we loved helping her make it.
My favorite thing about her chocolate cake was that it wasn’t sickly meaning we could go back for seconds and sometimes cheeky thirds. My cake on paper doesn’t resemble my Grans at all but it has the same un-sickly flavor to the sponge with a flavor injection in the chocolate and raspberry ganache topping. Hidden beetroot in the sponge keeps it moist and replacing the sugar with fructose means you and your children won’t get crazy sugar highs (and lows.)
My daughter would never knowingly eat beetroot or raspberries but what she doesn’t know won’t hurt her.
Cream 250g butter/margarine with 100g fructose or 250g sugar
Add two eggs and beat together.
Start sifting in 250g of plain flour, one tbsp baking powder and 100g cocoa powder.
Blend 200g cooked beetroot to purée and mix in with the batter
Add enough milk to loosen the mix
Cook in a preheated oven for 30-35 minutes or until cake is firm
Melt dark chocolate and add 2tbsp cream and crushed raspberries and spoon over the cake
This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.
B – 10/10
L – 10/10