Dark chocolate and parsnip cakes recipe
These dark chocolate cakes taste delicious and have a wonderful rich texture thanks to the secret ingredient - parsnip!
Ingredients
- 200 g grated parsnip
- 200 g plain flour
- 100 g cocoa powder
- 1 tbsp baking powder
- 250 g golden caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 220 ml rapeseed oil
- 150 g dark chocolate melted
- 60 g dark chocolate chips
- 25 g butter
- 1 or 2 splashes of water, to cover grated parsnip
- 1 pinch of salt
- 7.1 oz grated parsnip
- 7.1 oz plain flour
- 3.5 oz cocoa powder
- 1 tbsp baking powder
- 8.8 oz golden caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 7.7 fl oz rapeseed oil
- 5.3 oz dark chocolate melted
- 2.1 oz dark chocolate chips
- 0.9 oz butter
- 1 or 2 splashes of water, to cover grated parsnip
- 1 pinch of salt
- 7.1 oz grated parsnip
- 7.1 oz plain flour
- 3.5 oz cocoa powder
- 1 tbsp baking powder
- 8.8 oz golden caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 0.9 cup rapeseed oil
- 5.3 oz dark chocolate melted
- 2.1 oz dark chocolate chips
- 0.9 oz butter
- 1 or 2 splashes of water, to cover grated parsnip
- 1 pinch of salt
- 200 g plain chocolate
- 45 g golden syrup
- 60 g butter
- 7.1 oz plain chocolate
- 1.6 oz golden syrup
- 2.1 oz butter
- 7.1 oz plain chocolate
- 1.6 oz golden syrup
- 2.1 oz butter
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Pre-heat your oven to 180°C or gas mark 5.
- Cook the freshly grated parsnip by just covering it with the butter and then some water, boil for 5 minutes, or until the parsnip is cooked, drain off any excess liquid and then allow to cool.
- Add the parsnip along with all the other ingredients for the cakes (except the chocolate chips and oil) into a blender along with a pinch of salt and blend.
- Once the mixture is blended, gradually add the oil, then the chocolate chips.
- To make one large cake, pour the cake mixture in a tin and bake for 45 minutes or alternatively you can use a cupcake or muffin tray to make individual cakes.
- Once cooked, turn out on a wire rack to cool before decorating.
- To make the chocolate topping; melt the chocolate either in the microwave or over a bowl of 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 cakes and allow to set before serving.
- As an extra treat, you can cut the cakes through the middle and add a layer of whipped cream before spreading the cakes with the chocolate topping. Delicious!
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Recipe courtesy of PG Tips The New Ones
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