Choc Fudge Cake with Choc Avocado Frosting

Method

• 1)

  Preheat the oven to 180°C

• 2)

  Grease two 22cm (8in) cake tins with a little coconut oil and line the bases with baking parchment.

• 3)

  Process the cooked beetroot in a food processor smooth without large lumps (it will have a bit of texture).

• 4)

  Whisk the eggs, vanilla extract, coconut oil and coconut sugar on medium speed for 3-4 minutes until thoroughly combined and the mixture looks smooth.
  Fold in the beetroot.

• 5)

  Sift the dry ingredients into the bowl and fold in with a large rubber spatula or a wooden spoon.

• 6)

  Add the cooled melted chocolate and mix just until fully combined.

• 7)

  Transfer the mixture equally between the lined cake tins and bake for 35 minutes, or until a skewer inserted into the middle of the cakes comes out clean.

• 8)

  Remove from the oven, place on a rack and leave to cool in the tins for at least 30 minutes, then gently loosen the edges and invert onto the wire racks to cool completely.

• 9)

  While the cakes are cooling, make the frosting.

• 10)

  Blend the avocados in a food processor or with a stick blender until smooth, then add the maple syrup and cacao powder and blend again until smooth.

• 11)

  Level the bottom part. Spread half the frosting on the bottom cake and top with the 2nd. Spread the remaining frosting on the top and decorate as you wish.