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1
Pre-heat your oven to 180C or gas mark 5.
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2
Cook the freshly grated parsnip by just covering it with the butter and then some water, boil for 5 minutes, or until the parsnip is cooked, drain off any excess liquid and then allow to cool.
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3
Add the parsnip along with all the other ingredients for the cakes (except the chocolate chips and oil) into a blender along with a pinch of salt and blend.
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4
Once the mixture is blended, gradually add the oil, then the chocolate chips.
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5
To make one large cake, pour the cake mixture in a tin and bake for 45 minutes or alternatively you can use a cupcake or muffin tray to make individual cakes.
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6
Once cooked, turn out on a wire rack to cool before decorating.
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7
To make the chocolate topping; melt the chocolate either in the microwave or over a bowl of simmering water.
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8
Once melted, take the bowl off the heat and stir in the golden syrup and butter.
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9
Stir the mix gently until it is of a spreadable consistency, spread on top of the cooled cakes and allow to set before serving.
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10
As an extra treat, you can cut the cakes through the middle and add a layer of whipped cream before spreading the cakes with the chocolate topping.
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11
Delicious!
