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Beetroot chocolate fudge cake
Beetroot chocolate fudge cake
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Prep Time:
35 minutes
Cook Time:
95 minutes
Total Time:
130 minutes
Decadent chocolate and espresso cake with surprising twist of beetroot, topped with candied beetroot and syrup. Perfect showstopper dessert for any gathering.
Ingredients:
  • 250g dark chocolate, chopped
  • 3 eggs
  • 250g light muscovado sugar or brown sugar
  • 53.60 gm golden syrup
  • 57.20 gm honey
  • 50g self-raising flour
  • 50g plain flour
  • 0.63 gm bicarbonate of soda
  • 25g cocoa powder
  • 50g almond meal
  • 250g beetroot, peeled, grated
  • 100ml strong espresso coffee, cooled
  • 27.60 gm sunflower oil
  • Whipped cream, to serve
  • 330g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 3 small beetroots, peeled, thinly sliced
Instructions:
  • Preheat the oven to 160C and prepare a 20cm square cake pan by greasing and lining it.
  • Melt the chocolate in a bowl set over simmering water, ensuring the bowl doesn’t touch the water, stirring occasionally. Let it cool slightly before using.
  • Using an electric mixer, blend eggs, sugar, golden syrup, and honey until thick, about 5 minutes. Sift in flours, bicarb, and cocoa, then gently incorporate almond meal. Drain grated beetroot well, then add it to the batter along with melted chocolate, espresso, and oil.
  • Transfer the mixture into the pan and bake for 1 hour 15 minutes, or until a skewer comes out clean when inserted into the center.
  • Start by gently simmering sugar, vanilla pod, and seeds with 1 cup (250ml) water in a saucepan until the sugar dissolves. Then add the beetroot and cook for 20 minutes until tender. Remove the beetroot with a slotted spoon and place it on a wire rack set over a baking tray. Next, simmer the liquid over medium heat until reduced to 1/2 cup (125ml). Remove the vanilla pod, let the liquid cool, and you're all set!
  • To serve, generously spread the cake with cream, sprinkle with candied beetroot, and finish with a drizzle of the beetroot syrup.

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