Deep Dark Chocolate Cake From 'Cook Yourself Thin'

Name: Deep Dark Chocolate Cake From 'Cook Yourself Thin'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 1/2 cups 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; Frosting; 1/2 cup dark chocolate, cut into small pieces; 2 tablespoons strong black coffee; 2 tablespoons honey

Servings: persons

cooking spray
1 1/2 cups 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
Frosting
1/2 cup dark chocolate, cut into small pieces
2 tablespoons strong black coffee
2 tablespoons honey

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.

901

kcal

Calories

Fat

110

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 15 ingredients. The key ingredients include: cooking spray, 1 1/2 cups self-rising flour, 1/4 cup finely ground almonds, 5 tablespoons cocoa powder, and more.

Yes, Deep Dark Chocolate 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!