I rather surprised myself with quite how good they are; I’m starting to get good that this baking malarkey. This recipe, like many other cakes I’ve baked recently (Lavender Cup Cakes, Coconut Cake) come from a wonderful book titled Red Velvet & Chocolate Heartache.
The recipies are mostly gluten-free, and the best bit, for me at least, each cake is based on using a vegetable as a key ingredient. The Forbidden Chocolate Brownies (that’s what the author calls them) have beetroot as the veg. The beetroot makes the brownies really moist, and they taste amazing. And the 150g of chocolate helps of course!