Beetroot Chocolate Fudge Cake from ‘Cook Yourself Thin’
Beetroot is a natural food coloring that gives this chocolate fudge cake a beautiful deep red color.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Beetroot Chocolate Fudge Cake from ‘Cook Yourself Thin’
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
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Peel and grate the beetroot.
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Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth.
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In a separate bowl, whisk together the caster sugar and eggs until light and fluffy.
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Gradually add the melted chocolate mixture to the egg mixture, whisking continuously.
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Sift in the flour, cocoa powder, and baking powder. Add the grated beetroot and vanilla extract. Fold everything together until well combined.
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Pour the batter into the prepared cake tin and smooth the top.
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Bake in the preheated oven for 40 minutes or until a skewer inserted into the center comes out clean.
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Remove from the oven and allow the cake to cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, dust the cake with icing sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
