Serves 6 Calories per serving: 315 Nonstick baking spray with flour 3/4 cup all-purpose flour 3/4

cup sugar 1/2 cup cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup warm water 1/2 cup low-fat buttermilk 1 large egg 2 tablespoons canola oil 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate, chopped 1/4 cup heavy cream 1. Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray. 2. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. Beat on low speed until well combined, about 1 minute. With mixer running on medium speed, add warm water and beat until well blended. Add buttermilk, egg, oil and vanilla, and beat on medium for 5 minutes, scraping down sides of bowl occasionally. 3. Pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then unmold and cool completely on the rack. 4. When ready to serve, place the bittersweet chocolate in a small bowl. Heat the cream in a small saucepan set over medium heat until bubbles form around the edge. Immediately pour over chocolate. Let sit for 1 minute, then stir until smooth and well blended. Pour over cooled cake and spread to evenly coat top. (Chocolate sauce will drip down the sides.) Let set, about 10 minutes, and serve.

Serves 10 Calories per serving: 222 For the cake Cooking spray 1 1/2 cup self-rising flour 1/4 cup finely ground almonds 5 tablespoons cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 4 ounces beets, peeled and finely grated 4 ounces low-fat buttermilk 2 tablespoons strong black coffee 3 large eggs 3/4 cup sugar For the icing 1/2 cup dark chocolate, cut into small pieces 2 tablespoons strong black coffee 2 tablespoons honey For the top (optional) Organic, unsprayed rose petals 1. Preheat the oven to 350 degrees. 2. Lightly spray an 8-inch springform baking pan with cooking spray. 3. In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside. 4. Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth. 5. Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed. 6. Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold. 7. To make the icing, prepare a double boiler. 8. Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens. 9. With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.