Name: Parsnip and apple chocolate cake with whipped ganache
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 10
Ingredients: Parsnip and apple chocolate cake; 2 1/4 cup plain flour; 2 tablespoon cocoa; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 250 gram butter, softened; 1 cup white sugar; 1 cup brown sugar; 3 eggs; 1/2 cup milk; 1/2 cup dark chocolate chips; 1 cup grated parsnip; 1 cup grated apple; 1 tablespoon vanilla essence; Whipped ganache; 1/2 cup cream; 150 gram dark chocolate, chopped

Parsnip and apple chocolate cake with whipped ganache

This parsnip and apple chocolate cake recipe makes it a little easier to eat your 5+ a day! Serve with a whipped ganache for a deliciously decadent cake that will go down a treat at any sweet occasion

Serves 10

Prep

20M

Cook

1H 20M

Total

1H 40M

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Ingredients

Parsnip and apple chocolate cake

2 1/4 cup plain flour

2 tablespoon cocoa

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

250 gram butter, softened

1 cup white sugar

1 cup brown sugar

3 eggs

1/2 cup milk

1/2 cup dark chocolate chips

1 cup grated parsnip

1 cup grated apple

1 tablespoon vanilla essence

Whipped ganache

1/2 cup cream

150 gram dark chocolate, chopped

Method

Parsnip and apple chocolate cake

1.Preheat oven to 180°C. Grease a 20cm cake tin and line the base.

2.Sift the flour, cocoa, baking soda and spices together in a bowl. Set aside.

3.Cream the butter and sugars until pale. Beat in eggs one at a time, then mix in a third of the dry ingredients alternating with a third of the milk, repeating until all is incorporated. Fold in chocolate chips, parsnip, apple and vanilla essence.

4.Pour mixture into the prepared cake tin, level the top and bake for 1 hour 20 minutes or until a skewer inserted in the cake comes out clean.

5.Meanwhile, make the whipped ganache (see below).

6.Cool cake in the tin for 10 minutes then transfer to a cooling rack. When cool slice in two. Fill and top with whipped ganache.

Whipped ganache

7.Bring the cream to a simmer, remove from heat and stir in the chocolate, stirring until completely smooth. Cool to room temperature then beat until light and spreadable.

You could use a regular chocolate icing instead of ganache. Swap the dark chocolate for white or milk chocolate if you prefer. PER SERVE Energy 619kcal, 2591kj • Protein 8g • Total Fat 32.8g • Saturated Fat 16.3g • Carbohydrate 74.5g • Fibre 2.7g • Sodium 281mg

Note

Sophie Gray