AMAZING CHOCOLATE BEET CAKE
No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
Provided by Kat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
- Blend beets and reserved liquid in a blender until smooth.
- Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
- Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g
BEETROOT CHOCOLATE FUDGE CAKE FROM 'COOK YOURSELF THIN'
I've added this so I don't forget how to make it! 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. Leave yourself plenty of time to make this cake because it is quite a lengthy recipe. The cake is best eaten when it is still slightly warm. It is also really important to ice it at the last minute or the icing can lose its shine. However, it would freeze beautifully providing you put it away before icing. Simply defrost when needed and ice at the last minute.
Provided by lisajayne
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- 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 maple 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 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.
- At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
- 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.
- 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.
BEETROOT FUDGE CAKE
A very moist and unctuous fudge cake with sweet earthy hints from the maple syrup and beetroot
Provided by tokamak
Time 2h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat the oven to 160C (140C if using a fan assisted oven), grease the surface of a 20cm springform cake tin with a little sunflower oil and line the base with greaseproof paper. Peel and grate the raw beetroot, press between kitchen towels to remove some of the moisture then weigh out 250g, set aside.
- Melt 250g chocolate over a pan of simmering water (or using short bursts in the microwave if you prefer) and set aside to cool a little.
- In a large bowl mix the sugar, eggs, vanilla seeds and maple syrup until pale and somewhat fluffy (~3 mins using a mixer)
- Carefully fold in the flours, almonds, bicarb, salt and coca. Then add the cooled chocolate, beetroot, coffee and oil.
- Pour the mixture into the prepared tin and cook for 1hr 30 mins, covering with foil for the last 30 mins. Tip: The cake is cooked when a skewer can be inserted and removed almost cleanly, this cake is very moist so the skewer will always be somewhat messy.)
- To make the topping, melt 150g chocolate in a bowl using short bursts in the microwave, taking care not to burn the chocolate (melt over simmering water if you prefer). Add the vanilla essence and coffee and combine (the mixture will seize up slightly at this point). Finally add the honey and combine to produce a smooth thick sauce. Set aside for 20 mins cool then spread over the top and sides of the cake.
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- Preheat the oven to 160oC/fan 140oC With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter x 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 maple syrup and the honey for 3 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 topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from 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.
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