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Beetroot Chocolate Fudge Cake From Cook Yourself Thin Recipe

Prepare for a flavor explosion! This decadent Beetroot Chocolate Fudge Cake from Cook Yourself Thin is unbelievably rich and intensely chocolatey, yet surprisingly light. The secret? Beetroot! It adds a unique fudgy texture and natural sweetness, without weighing down this delightful dessert. Don't be intimidated by the length of the recipe; the result is well worth the effort. This show-stopping cake is best served warm with its glossy fudge icing. Freezes beautifully before icing – simply defrost and ice just before serving.

Prep Time 45 mins
Cook Time 150 mins
Calories 285.9 kcal
Protein 12g
Rating 4.7 (3 Reviews)
Beetroot Chocolate Fudge Cake From Cook Yourself Thin 85

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Beetroot Chocolate Fudge Cake From Cook Yourself Thin

  1. Preheat oven to 160°C (conventional) or 140°C (fan-assisted).
  2. Grease a 20cm diameter x 8cm high loose-bottomed round cake tin with a little sunflower oil.
  3. Melt 200g dark chocolate gently in a heatproof bowl set over a pan of simmering water. Stir until smooth, then set aside to cool.
  4. 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.
  5. 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.
  6. Grate 200g beetroot and thoroughly pat dry with kitchen paper to remove excess moisture.
  7. Fold in the grated beetroot, cooled melted chocolate, 2 tbsp strong brewed coffee, and 50ml sunflower oil until well mixed.
  8. Pour batter into the prepared tin and bake for 1 hour 30 minutes.
  9. Cover the cake with foil and bake for a further 30 minutes.
  10. Insert a skewer into the center; if it comes out clean, the cake is done.
  11. Let the cake cool completely on a wire rack.
  12. 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.
  13. The chocolate will seize slightly; stir in 2 tbsp honey until smooth and glossy.
  14. Let the fudge topping cool for 15 minutes.
  15. Once cooled, carefully slice the cake horizontally into two layers.
  16. Ice the bottom layer, then top with the second layer and ice the entire cake.
  17. 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Healthy Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Easy Romantic Cakes Chocolate Comfort Food Taste Mood Number Of Servings 4 Hours Or Less