Beetroot Chocolate Fudge Cake From Cook Yourself Thin Recipes

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.

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.

Steps:

• Cake: Place beets in a steamer basket set in a saucepan containing 2 inches of simmering water. Cover and steam until tender when pierced with a sharp knife, about 25 minutes. Let cool slightly, then puree in a food processor until smooth.
• Preheat oven to 350 degrees. Brush a 9-inch square or round cake pan with oil. Line bottom with parchment; brush parchment. In a large bowl, whisk together both flours, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use, refrigerated in an airtight container up to 3 days). Pour batter into prepared pan.
• Bake, rotating pan halfway through, until cake is set and a tester inserted in center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Invert cake onto rack; let cool completely.
• Chocolate-Ganache Frosting: Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour cream over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until thickened and spreadable, about 1 hour. Use immediately.
• Place cake on a cake plate and spread evenly with frosting. Cake can be stored, covered, at room temperature up to 2 days.

Steps:

• Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
• Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
• Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
• Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
• In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
• Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.

Steps:

• Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray.
• Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. Beat on low speed until well combined, about 1 minute. With mixer running on medium speed, add warm water and beat until well blended. Add buttermilk, egg, oil and vanilla, and beat on medium for 5 minutes, scraping down sides of bowl occasionally.
• Pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then unmold and cool completely on the rack.
• When ready to serve, place the bittersweet chocolate in a small bowl. Heat the cream in a small saucepan set over medium heat until bubbles form around the edge. Immediately pour over chocolate. Let sit for 1 minute, then stir until smooth and well blended. Pour over cooled cake and spread to evenly coat top. (Chocolate sauce will drip down the sides.) Let set, about 10 minutes, and serve.

Steps:

• Preheat the oven to 350 degrees.
• Lightly spray an 8-inch springform baking pan with cooking spray.
• In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
• 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.
• 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.
• Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
• To make the icing, prepare a double boiler.
• Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
• 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.