Dark chocolate and parsnip cakes
PG Tips have teamed up with top chef Tristan Welch to create some tea-inspired recipes. These are fresh-tasting and perfect for the amateur cook to recreate at home.
Ingredients
200g grated parsnip
200g plain flour
100g cocoa powder
1 tablespoon baking powder
250g golden caster sugar
4 eggs
2 teaspoons vanilla extract
220ml rapeseed oil
150g dark chocolate melted
60g dark chocolate chips
25g butter
Chocolate topping
200g plain chocolate
45g golden syrup
60g butter
Serves 6
Method
• Pre-heat your oven to 180°c or gas mark no. 5
• Cook the freshly grated parsnip by just covering them with the
butter and then water, boil for 5 minutes, or until the parsnip is
cooked, and once cooked allow to cool
• Add the parsnip along with all the other ingredients (except the
chocolate chips and oil) into a blender along with a pinch of salt and
blend
• Gradually add the oil, then the chocolate chips
• Pour the cake mix in a tin and bake for 45 minutes
• Cool on a wire rack before decorating
• To make the chocolate topping, melt the chocolate in the microwave
or in a glass bowl over 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 cake and allow to set before serving with a nice
cup of The Strong One from PG tips