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Don’t-beet-yourself-up-choc-cake

February 14, 2010

Did you guess it right? It’s beetroot chocolate fudge cake for this week. I got the recipe from Cook Yourself Thin. How great is this book? It’s pretty awesome, seeing as it teaches people how to cut calories without compromising on taste. And I love their tagline “With Cook Yourself Thin, you really can have your cake, and eat 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 hardly uses any flour and fat.”

Yeah. Whatever the description said.

Recipe here and below is my slightly tweaked version:

Ingredients

The cake

  • 250g good-quality dark chocolate (Cadbury or VanHouten will do)
  • 3 medium eggs
  • 250g brown sugar
  • 1 vanilla pod, cut in half lengthways and seeds scraped out
  • 2 tablespoons maple syrup
  • 2 tablespoons clear honey
  • 40g self-raising flour
  • 40g plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 25g cocoa powder
  • 50g ground almonds
  • 250g raw beetroot, peeled and finely grated
  • 100ml strong black coffee
  • 30ml vegetable oil

The ganache

  • 125ml cream
  • 200g dark chocolate

How to make it

1. Preheat a conventional oven to 160ºC. Spray canola oil cooking spray on the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.

2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.

3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey on high speed for 10 minutes with an electric hand whisk until pale and quite fluffy.

4. Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.

5. 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.

6. 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.

7. 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.

8. To make the ganache, pour cream into a saucepan and let it boil. Remove from fire and immediate whisk in chopped dark chocolate (or chocolate covertures). Let it cool (will harden slightly) and whisk it again so that it is easy to spread.

Tips

1. Leave yourself plenty of time to make this cake because it is quite a lengthy recipe. Recipe stated that prep time is only 30 mins, but it took me about 2 hours of work before the batter was ready to go into the oven.

2. The cake is best eaten when it is cooled.

I know it’s supposed to be a healthier alternative, but at 305 calories per slice? I blame it on the sugar. Which is why it serves 16.. a little will go a loooonnnng way! It’s okay. I’ll take a bite and put it back in the fridge.

But everybody said it was delicious and moist. Nobody knew it was filled with beetroot. I can’t believe you people ate vegetable, which you normally won’t even eat, willingly. Hehehehehe. I feel accomplished that I managed to sneak vegetables into your diet.

Don’t mock the beets. They are filled with Vitamin B and antioxidants!

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