chocobeet cake

Yet again in terms of chocolate cakes I was inspired by a really great blog A Tasty Love Story
I slightly adapted the recipe as beetroot I had was a cooked vacum packed beetroot, also I added a wholemeal flour instead of oats. Frankly I wish I added no flour and this is what I am going to do next time round as the batter tasted great and I felt like it was right to bake it without flour, so I should've trusted my instinct;) Anyway with or without flour the cake is great!

Here is a link to the original recipe:
http://atastylovestory.com/beautiful-beetroot-cake-loaded-with-chocolate/

Chocobeet cake inspired by Josephine's recipe

1 pack of cooked beetroot (250g) with the juice grated finely
100g of dark chocolate melted in a bain-marie, slightly cooled
50g raw coconut oil
100g of light muscovado sugar
3 eggs
5 tbsp cocoa powder
1 tsp vanilla extract
 2 tsp instant coffee
2 tsp baking powder
80g of wholemeal flour (optional)
a pinch of salt

Preheat the oven to 170C (fan assisted) Beat coconut oil, sugar and eggs using a kitchen robot. Stir melted chocolate and add all remained ingredients - beetroot, coffee, baking powder, vanilla extract, cocoa powder and a pinch of salt. Finally if using add the flour. I wouldn't recommend it and next time I definitely won't add the flour as my impression was that the flour slightly "killed" the wonderful "chocolatines" of the cake. 
Grease spring form cake with a bit of oil and put the baking paper. Pour the batter and bake in 170C (fan assisted) for 25 minutes. Check with the skewer if the cake is baked thoroughly.
Serve either on its own or with crème fraîche or ice-cream.