Beet and Chocolate Bundt cake

Another recipe from the kitchen of David, Luise and Elsa.

Because I've bought lots of rootbeets recently I had to find some recipes. 
The last one was a good choice so why not to try from this kitchen another and for a change a sweet cake.

Here is the recipe:

- 180 ml coconut oil or sun oil
- 180 ml agave syrup ( in the origin recipe is used maple syrup or honey so if you want to use it you will add a little bit more syrup, because maple syrup and honey are less sweet than agave syrup)
- 100 g dark chocolate
- 500 g raw beetroots
- 5 eggs
- 3 cups spelt flour
- 4 tsp baking powder
- 8 tbsp cacao powder
- a pinch salt
- 1 tbsp dried shredded coconut 

Preheat the oven to 350F/175C.
Peel and grate beetroots. In a saucepan heat oil with broken chocolate and agave syrup. Warm on low heat. Stir until chocolate is melted and then remove from the heat. 
In the mixing bowl whisk the eggs, add grated beetroots and add melted chocolate from the saucepan. 
In another bowl sift flour, baking powder, cacao and salt and stir into the beet mixture. Grease a bundt pan  with oil and add shredded coconut.

Bake for 50 minutes or until slightly dark. This cake is pretty sticky inside, so no worries it is done and perfectly tasty.

Melted chocolate

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