Not Carrot Cake with Chocolate and Raspberry

• 150g light muscovado sugar
• 150ml sunflower oil
• 3 large eggs, lightly beaten
• 140g grated carrots Sweet Potato (about 3 medium)
• 50g choc chips
• 50g melted chocolate
• 175g self-raising flour (wholemeal/plain mix)
• 15g of Cocoa Powder
• 1 tsp bicarbonate of soda
• 1 tsp vanilla essence
• 
  

For the frosting

150ml Cream

100g Chocolate melted

150g raspberry preserves/jam

2 tablespoons butter/oil

1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an loaf tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
2. Mix the flour, bicarbonate of soda, cocoa  the grated  carrots  sweet potato and choc chips.
3. Stir oil, egg yolks and melted chocolate into the whipped egg whites. 
4. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
5. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
6. Beat together the frosting ingredients in a small bowl  – heat cream and stir together. Set the cake on a serving plate and spread ganache all over.
7. Tip the sugar into a large mixing bowl,  add the egg whites. Whip until light.