Chocolate Parsnip Cake

INGREDIENTS

• 1 1/2 cups Prenzel Butter Sunflower Oil
  
• 1 1/2 cups caster sugar
  
• 1 tsp. vanilla essence
  
• 3 large eggs
  
• 2 cups finely grated parsnip
  
• 1/2 cup chocolate chips
  
• 1 cup flour
  
• 1 tsp. baking powder
  
• 1 tsp. baking soda
  
• 1/2 cup cocoa
  
• 2 tsp. cinnamon

ICING

• 1/2 cup melted chocolate
  
• 1/2 cup sour cream
  
• 1 Tbsp Prenzel Chocolate Cream Liqueur

METHOD

Preheat oven to 190°C. Grease a 22cm springform cake tin and dust with flour.

With an electric mixer, whisk oil, sugar, vanilla and eggs to form a creamy mixture. Stir in grated parsnip, chocolate chips and remaining dry ingredients sifted together.

Pour mixture into prepared cake tin and bake for 1 hour 20 minutes or until a skewer inserted comes out clean but cake is still a little moist.

Turn out on a wire rack to cool. Ice with chocolate icing made with melted chocolate, sour cream and Prenzel Chocolate Cream Liqueur.