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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.


# # # # # # # # # # # # # # #


  1. Preheat a conventional oven to 160c
  2. Or a fan-assisted one to 140c
  3. With the help of a brush and a tiny bit of sunflower oil
  4. Grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside
  5. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved
  6. Then set aside to cool
  7. In a large mixing bowl
  8. Beat the eggs with the sugar
  9. The scraped-out vanilla seeds
  10. The maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy
  11. Gently fold in the flours
  12. Bicarbonate of soda
  13. Salt
  14. Cocoa and ground almonds until fully incorporated
  15. Using some kitchen paper
  16. Dab the grated beetroot thoroughly to remove some of the excess moisture
  17. Fold in the beetroot
  18. Cooled chocolate
  19. Coffee and oil with the help of a spatula until thoroughly mixed together
  20. Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes
  21. After this time
  22. Cover the cake with foil and bake for another 30 minutes
  23. Test the cake by inserting a skewer into the centre to see if it comes out clean
  24. Leave to cool on a wire rack
  25. To make the fudge topping
  26. Melt the chocolate gently in a bowl over a pan of simmering water
  27. Then remove from the heat and add the coffee and the vanilla essence
  28. At this stage the chocolate will seize up slightly
  29. But it will relax back once you add the honey and gently mix inches
  30. Set aside to cool for 15 minutes before icing the cake
  31. Cut the cake through the middle and ice it in the centre and on all sides
  32. Decorate the top with whatever you fancy
  33. But i like using pink flowers
  34. Such as tulips or roses
  35. Which i plant into the cake with a bit of stem left on

Step 16

Total Time in Minute 150

Ingredients Count 16

cooking beetroot chocolate fudge cake from  cook yourself thin

See More Relate Photo


Dark chocolate

Free-range eggs

Light muscovado sugar

Vanilla pod

Maple syrup

Clear honey

Self-raising flour

Plain flour

Bicarbonate of soda


Cocoa powder

Ground almonds


Strong black coffee

Sunflower oil

Vanilla essence

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