Ingredientes para Beetroot Chocolate Fudge Cake From Cook Yourself Thin
- 350g dark chocolate
- 4 large free range eggs
- 200g caster sugar
- 1½ tsp vanilla extract
- 2 tbsp maple syrup
- 4 tbsp honey
- 50g self-raising flour
- 50g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp cocoa powder
- 50g ground almonds
- 200g beetroot
- 3 tbsp strong black coffee
- 50ml sunflower oil
- 1½ tsp vanilla extract
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Cómo preparar Beetroot Chocolate Fudge Cake From Cook Yourself Thin
- Preheat oven to 160°C (conventional) or 140°C (fan-assisted).
- Grease a 20cm diameter x 8cm high loose-bottomed round cake tin with a little sunflower oil.
- Melt 200g dark chocolate gently in a heatproof bowl set over a pan of simmering water. Stir until smooth, then set aside to cool.
- In a large bowl, beat 4 large eggs with 200g caster sugar, 1 tsp vanilla extract, 2 tbsp maple syrup, and 2 tbsp honey for 3 minutes with an electric hand mixer until pale and fluffy.
- Gently fold in 50g self-raising flour, 50g plain flour, 1 tsp bicarbonate of soda, ½ tsp salt, 2 tbsp cocoa powder, and 50g ground almonds until just combined.
- Grate 200g beetroot and thoroughly pat dry with kitchen paper to remove excess moisture.
- Fold in the grated beetroot, cooled melted chocolate, 2 tbsp strong brewed coffee, and 50ml sunflower oil until well mixed.
- Pour batter into the prepared tin and bake for 1 hour 30 minutes.
- Cover the cake with foil and bake for a further 30 minutes.
- Insert a skewer into the center; if it comes out clean, the cake is done.
- Let the cake cool completely on a wire rack.
- For the fudge topping: Melt 150g dark chocolate gently in a heatproof bowl over simmering water. Remove from heat and stir in 1 tbsp strong brewed coffee and ½ tsp vanilla extract.
- The chocolate will seize slightly; stir in 2 tbsp honey until smooth and glossy.
- Let the fudge topping cool for 15 minutes.
- Once cooled, carefully slice the cake horizontally into two layers.
- Ice the bottom layer, then top with the second layer and ice the entire cake.
- Decorate with fresh pink flowers, such as tulips or roses (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
94g
Fat
44g
Carbs
12g
