Beetroot Chocolate Fudge Cake From 'Cook Yourself T

Name: Beetroot Chocolate Fudge Cake From 'Cook Yourself Thin'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g dark chocolate; 3 medium free-range eggs; 250 g light muscovado sugar; 1 vanilla pod, cut in half lengthways and seeds scraped out; 2 tablespoons maple syrup; 2 tablespoons clear honey; 40 g self-raising flour; 40 g plain flour; 1/4 teaspoon bicarbonate of soda; 1/4 teaspoon salt; 25 g cocoa powder; 50 g ground almonds; 250 g beetroots, raw, peeled and finely grated; 100 ml strong black coffee; 30 ml sunflower oil; Topping; 150 g dark chocolate; 3 tablespoons strong black coffee; 1 teaspoon vanilla essence; 3 tablespoons clear honey

Servings: persons

250 g dark chocolate
3 medium free-range eggs
250 g light muscovado sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons maple syrup
2 tablespoons clear honey
40 g self-raising flour
40 g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25 g cocoa powder
50 g ground almonds
250 g beetroots, raw, peeled and finely grated
100 ml strong black coffee
30 ml sunflower oil
Topping
150 g dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons clear honey

1
Preheat a conventional oven to 160u00b0C, or a fan-assisted one to 140u00b0C. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
2
Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
3
In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
4
Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
5
Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
6
Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
7
Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
8
To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
9
At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
10
Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
11
Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.

1229

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 250 g dark chocolate, 3 medium free-range eggs, 250 g light muscovado sugar, 1 vanilla pod, cut in half lengthways and seeds scraped out, and more.

Yes, Beetroot Chocolate Fudge Cake From 'Cook Yourself Thin' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beetroot Chocolate Fudge Cake From 'Cook Yourself Thin'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions