Dark chocolate and parsnip cakes recipe

Pre-heat your oven to 180C or gas mark 5.
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.
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.
Once the mixture is blended, gradually add the oil, then the chocolate chips.
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.
Once cooked, turn out on a wire rack to cool before decorating.
To make the chocolate topping; melt the chocolate either in the microwave or over a bowl of simmering water.
Once melted, take the bowl off the heat and stir in the golden syrup and butter.
Stir the mix gently until it is of a spreadable consistency, spread on top of the cooled cakes and allow to set before serving.
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.
Delicious!