Chocolate fudge beetroot cake recipe
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- Dish type
- Celebration cakes
- Birthday cake
- Kids' birthday cakes
The beetroot is not madness, it provides alot of moisture and tastes delicious. It is also really important to ice it at the last minute or the icing can lose its shine.
23 people made this
- 250g good-quality dark chocolate
- 3 medium eggs
- 250g light muscovado sugar
- 1 vanilla pod, cut in half lengthways and seeds scraped out
- 2 tablespoons golden syrup
- 2 tablespoons honey
- 40g self-raising flour
- 40g plain flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 25g cocoa powder
- 50g ground almonds
- 250g raw beetroot, peeled and finely grated
- 100ml strong black coffee
- 30ml sunflower oil
- For the icing
- 150g good-quality dark chocolate
- 3 tablespoons strong black coffee
- 1 teaspoon vanilla extract
- 3 tablespoons honey
MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min
- Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. 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.
- Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
- In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
- Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
- 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.
- 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.
- 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.
- To make the fudge icing; 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.
- At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix in.
- 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.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This is a really lovely cake - very moist and delicious. However, I baked it in a savarin as in the photograph and after 2.5 hour baking it still hadn't baked through in the bottom. Result - half of the cake left stuck in the bottom of the mould. I will definitely try again but maybe in a standard round cake tin.-14 Oct 2012
Beetroot chocolate fudge slice.
This beetroot chocolate fudge slice is actually a new and improved recipe of our OG choc beetroot cake. Yes, Carla has made this recipe like 5 times in the last month so YOU KNOW it’s going to be a good recipe.
There really are only a few changes but they are good enough to warrant a whole new recipe! The key change is swapping cacao butter to your regular dairy butter. It creates this epic rich fudgy taste.
When we made this epic healthy chocolate fudge slice last we were in Canberra and we got our organic butter from Supabarn. We love Supabarn because they have all the stuff regular supermarkets have but they also have all the options we want, without having to go to a special health food store or the markets. It’s all about convenience! And yes they do sell cacao butter too! Talk about amazing.
So if you’ve never made a healthy cake with beetroot. We suggest, no, we insist you give this beetroot chocolate fudge slice recipe a try. Then taste it. Then let us know what you think!
Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper.
Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot.
Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing.
To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely.
To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares.
Chocolate with 35–40% cocoa solids is found in upmarket brands of milk chocolate or some budget dark chocolate.
How to make it
Note: below is the summary of the steps, the full recipe is at the bottom of the post
- Preheat the oven
- Blend beetroots, egg, sugar, oil, vanilla essence, and cocoa powder
- Whisk flour, baking powder, and a pinch salt
- Add the dry ingredients to the food processor bowl
- Blend just until combined, do not overmix!
- Pour the batter into a greased cake pan
- Bake for 30-35 minutes
- Pour the melted dark chocolate over the top
- I love this step, it makes the cake so pretty and delicious!
Beetroot Chocolate Fudge Cake
This beetroot chocolate fudge cake will hit you between the eyes and knock you out. The beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. I promise you that a little will go a long way.
The beetroot is not a touch of madness - it actually provides the gungy texture that makes a great fudge cake, and some natural pink sweetness too.
70%)3 Medium Eggs 250 g Brown Sugar 1 Vanilla Pod (Sliced lengthways seeds scraped out) 2 tbsp Maple Syrup 2 tbsp Honey 40 g Self Raising Flour 40 g Plain Flour 1/4 tsp Bicarbonate of Soda 1/4 tsp Salt 25 g Cocoa Powder 50 g Ground Almonds 250 g Raw Beetroot (peeled & grated finely) 100 ml Strong Black Coffee 30 ml Sunflower Oil
To make this chocolate cake, pre-heat the oven to 190°C/Fan 170°C/Gas 5. Grease a 23 cm (9 in) deep round cake tin then line the base with baking parchment.
Place the egg yolks and whole egg in a large bowl with the sugar and beat together until thick and light in colour. Melt the chocolate gently in a heatproof bowl set over a pan of simmering water, stirring occasionally. Dissolve the coffee granules in the water and add to the melted chocolate. Cool slightly, then stir into the egg mixture along with the ground almonds.
In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the egg and chocolate mixture. Turn into the prepared tin and gently level the surface.
Bake in the pre-heated oven for about 50 minutes or until well risen, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
Measure the apricot jam into a small saucepan and allow to melt over a low heat. Brush over the cake. To make the icing, melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally. Add the butter and stir until the icing has the consistency of thick pouring cream, cooling if necessary.
Stand the wire rack on a baking tray to catch any drips, then pour the icing over the cake smoothing it over the top and sides with a palette knife. Allow to set, then decorate if you like.
This recipe is featured in Mary Berry’s Baking Bible.
Fudgy Chocolate Beetroot Cake (Gluten-free, Vegan)
The first time I ever heard of chocolate beetroot cake was when my friend Ally told me about it a few years back. She’d sent me an email with a link to a recipe for this crazy-sounding cake, asking if I’d ever tried it before. I replied “Nope” and after a quick glance at the recipe, I promptly forgot all about it.
Sometime later, one of my best friends Jin also mentioned it to me in passing. At that moment, I recalled the cake Ally had told me about, thought about it for a few seconds, but to be honest I never really paid much attention to it. I mean, what was this whole hype about chocolate beetroot cake?
Last week, while browsing through the cookbook section at Libros del Paisaje, one of my favorite bookstores here in Buenos Aires, I came across the Spanish version of the Deliciously Ella cookbook. I love reading cookbooks at the store, but to be honest, don’t actually own many.
That day though, as I read through recipe after recipe from Ella Woodward’s cookbook, I found myself saying, “Hey, I could make this!” over and over again.
Ella’s cookbook was focused on recipes without gluten, eggs, dairy and processed foods. I didn’t need much more convincing to get it and soon left the store with two copies, one for Ally’s birthday gift, and the other for myself.
That night, after a quick dinner that I’d thrown together from the leftover rice, chicken and tomato sauce I had in the refrigerator, I sat down on my blue sofa to read.
Sitting cross-legged and flipping through my precious new cookbook, I read it from cover to cover in less than 2 hours. Halfway through reading, somewhere nudged in between the vegetables section, I found myself staring face-to-face with Ella’s recipe for chocolate beetroot cake. The cake was back again, right in my face.
This time though, I gave it the attention it deserved and bookmarked it along with some 15 other recipes that I wanted to try. I wasn’t sure when I’d be making it since I had a full week with plenty of recipes to develop and shoot for one of my clients, but I figured that I’d give it a shot when I had the time.
So when the vegetable grocer told me on Tuesday that he had fresh beetroot available, “esta muy linda” (it’s very pretty), in his words, the first thing that came to my mind was chocolate beetroot cake.
That afternoon, I returned home with a whole bunch of gorgeous beetroots – leaves, stalks, roots, soil and all – and got started on making the cake.
I started by boiling the beetroot in a large pot of water for around an hour, just until the beetroot was fork-tender and the skin had already started falling off by itself. After setting it aside to cool for a while, I peeled the beetroot, chopped it into pieces and then processed it in my electric blender until it became a smooth beetroot puree.
Next up, I pre-heated the oven to 350 degrees Fahrenheit (180 degrees Celsius) and greased and lined a large round cake pan with parchment paper. In a large bowl, I combined the beetroot puree together with brown rice flour, applesauce, maple syrup and salt.
I later melted some coconut oil together with chocolate chunks in a small pan until the chocolate had fully melted, and then poured the chocolate mixture into the bowl with the rest of the ingredients.
I had to mix it for a few minutes before I got a homogeneous batter, which I then poured into the prepared cake pan. After baking the batter for around 20 to 25 minutes, and a toothpick inserted in the middle came out can, I let the cake cool (rather impatiently to be honest) before removing it.
You see, I couldn’t wait to taste the cake that had been stalking me for the past three years. I wasn’t sure how strong the taste of beetroot would be, but I really liked the reddish brown color of the cake.
It looked so earthy and pretty, just like the vegetable grocer promised. When the cake had finally cooled and I could cut into it, my heart was beating as fast as though I was on a blind date.
So here’s the moment of truth. Ready?
Guys, you have to try this cake!!
Pinky beetroot promise! Cross my heart. Seriously.
It’s incredibly moist, and while there is a slight taste of beetroot, it goes beautifully with the chocolate. The cake is sweet enough to be a dessert, without being overly sweet.
It was really that good. And don’t just take my word for it. Juan loved it too so did my good friend Mechi as well as Sara, the cleaning lady that comes to my apartment every Wednesday.
This cake requires quite a bit of preparation time – which includes boiling the beetroot and then processing it until it becomes a smooth puree.
However, if you so happen to have extra beetroot puree on hand, then this amazing chocolate beetroot cake comes together in a jiffy.
The best thing I like about this cake is that it’s gluten-free and vegan so three cheers for that. Plus, if you count the fact that you’re also eating beetroot in this cake, it makes it even healthier!
Now, what are you waiting for?
Go right on and make this awesome awesome cake today! Don’t make my mistake and wait three years before you do so! You won’t regret it, I promise.
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- 200g/7oz dark chocolate (at least 70% cocoa solids), broken into pieces
- 250g/9oz cooked beetroot (not in vinegar) drained and puréed
- 200g/7oz plain flour
- 200g/7oz unsalted butter, melted
- 100g/4oz dark brown sugar
- 100g/4oz caster sugar
- 3 large eggs
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1 tsp vanilla extract
- Icing sugar, for dusting
Preheat the oven to 180˚C, 350°F, Gas 4 and grease and line a 23cm/12in loose-bottomed cake tin.
Whizz the chocolate pieces in a blender until crumbled but still containing small chunks for texture. Add the beetroot purée and whizz again, followed by the remaining ingredients except the icing sugar. Whizz until well mixed.
Pour the mixture into the prepared tin and smooth the top with a palette knife.
Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes before removing to a wire rack.
Chocolate & Beetroot Fudge Cake
This is the most yummy and luxurious of cakes. I love beetroot in all its forms: baked, pickled raw and could eat it every day. When we decided on a venue for our 1 st anniversary we felt it important to have our own signature cake. I suggested using beetroot and devised a cake for our special day. This recipe was the result. However we held the tea party at London’s amazing secret garden, the Chelsea Physic garden and Limpet, who runs their Tangerine Dream Café, altered the ingredients a little and produced the most moist, memorable cake.
250g/8oz dark/bittersweet chocolate, plus 150g/5oz. for the topping
250g light muscovado sugar
1 tsp LittlePod vanilla paste or 1 vanilla pod
7 tablespoons of clear honey
2 tsps LittlePod chocolate extract
30g self-raising flour
1/4 tsp bicarbonate of soda
1/4 tsp salt
50g ground almonds
300g/10oz. raw beetroot, peeled and finely grated
30ml/2 tbsp sunflower oil
1 tsp LittlePod coffee extract (optional)
1 tsp LittlePod vanilla extract
1. Preheat the oven to 160°C (325°F) Gas mark 3. Cut a wide strip of baking paper and tie it around the outside of the cake pan, to make a collar that rises 10cm/4 inches above the top.
2. Place the chocolate in a heatproof bowl set over a pan of barely simmering water and heat gently until melted. Set aside to cool briefly. In a large mixing bowl, whisk the eggs with the sugar, vanilla paste (or seeds from the vanilla pod), 4 tbsps of honey and chocolate extract for 3 minutes, until pale and fluffy. Next, fold in the flours, bicarbonate of soda, salt and almonds.
3. Drain any excess liquid from the grated beetroot, then fold it into the cake mixture with a spatula, followed by the cooled chocolate and sunflower oil, until completely combined. Pour the mixture into the prepared pan and bake on the middle shelf for 90 minutes. If a knife or skewer inserted into the middle comes out clean, the cake is cooked. Remove from the oven and leave to cool on a wire rack.
4. To make the topping, melt the remaining chocolate in a heatproof bowl set over a pan of barely simmering water, then remove it from the heat, add the coffee extract (if using) and vanilla extract and the remaining honey. Set aside for 15 minutes before topping the cake with it. Decorate the cake however you wish we think it looks beautiful with colourful fresh flowers.
- Pre heat oven to 180 degrees celsius.
- Grease and line a 20 cm spring form cake pan
- To cook the beetroots, wash thoroughly and place in a pot full of cold water. No need to peel.
- Bring the pot to the boil and cook the beets until soft when poked with a knife – approx 30 minutes though this depends on the size of the beets.
- When cooked, drain the water and run the beets under cold water and gently rub off the skins.
- Alternatively, you could use pre-cooked beetroots (available at supermarkets in the fruit and vegetable section) which saves the step of cooking. Do not use tinned beetroot.
- In a large bowl, blend the beetroots until slightly smooth but still some ‘chunks’ remaining.
- Melt the dark chocolate over a double boiler. Or, place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid.
- In a separate bowl, whisk together the eggs, sugar and oil.
- Slowly add the cooked beet puree , the melted chocolate and vanilla, into the egg mixture.
- Stir well to combine, but take care not to overwork the mixture.
- Sift the cocoa and add this, the almond meal, baking powder and salt to the beet batter.
- Fold until everything is combined. Again, don’t over mix the batter.
- Bake for approximately 50 minutes. Please note: Dependent on the water content of the beetroots you have used, you may need to increase the cooking time to up to 1.5 hours. If the cake is not cooked at 50 minutes (skewer does not come out clean) return to oven and keep cooking, checking at 10 minute intervals.
- Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
- Remove from the oven and leave to cool in the pan.
- Tip: Reserve the water that you cooked the beetroots in (it will be bright red!) and re-use to cook rice, lentils etc (it will turn rice a lovely fun red colour).
While the cake is baking, work on the frosting. Below is our recipe for a delicious cream cheese frosting, but it also works well with any chocolate ganache recipe.