Best 6 Beetroot Chocolate Fudge Cake From Cook Yourself Thin Recipes

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Indulge in the delightful fusion of earthy beetroot and rich chocolate with our Beetroot Chocolate Fudge Cake. This moist and decadent cake combines the natural sweetness of beetroot with the indulgent richness of chocolate, resulting in a symphony of flavors that will tantalize your taste buds. Accompanying this irresistible cake are three equally tempting recipes: a luscious Beetroot Chocolate Ganache, a creamy Beetroot Chocolate Frosting, and a delightful Beetroot Coulis. Each recipe is carefully crafted to complement the cake, offering a range of textures and flavors that will elevate your dessert experience. Whether you're a seasoned baker or a home cooking enthusiast, these recipes will guide you through the process of creating a stunning and delicious beetroot chocolate cake that will impress your friends and family.

Here are our top 6 tried and tested recipes!

BEETROOT CHOCOLATE FUDGE CAKE FROM 'COOK YOURSELF THIN'



Beetroot Chocolate Fudge Cake from 'cook Yourself Thin' image

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.

Provided by lisajayne

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 19

250 g dark chocolate
3 medium free-range eggs
250 g light muscovado sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
2 tablespoons maple syrup
2 tablespoons clear honey
40 g self-raising flour
40 g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
25 g cocoa powder
50 g ground almonds
250 g beetroots, raw, peeled and finely grated
100 ml strong black coffee
30 ml sunflower oil
150 g dark chocolate
3 tablespoons strong black coffee
1 teaspoon vanilla essence
3 tablespoons clear honey

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.

AMAZING CHOCOLATE BEET CAKE



Amazing Chocolate Beet Cake image

No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!

Provided by Kat

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

1 (15 ounce) can sliced beets, drained with 1/2 cup liquid reserved
1 ½ cups white sugar
3 eggs
½ cup olive oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup chocolate chips

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.

Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g

DEEP DARK CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'



Deep Dark Chocolate Cake from 'cook Yourself Thin' image

Another recipe I am considering as a weight conscience birthday cake substitution. I'm not very big on the bittersweetness of dark chocolate, but the picture looks yummy and it's only 222 calories! The last 3 ingredients are for the frosting. NOTE: be sure to use organic unsprayed rose petals for the top.

Provided by princessshree85

Categories     Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

cooking spray
1 1/2 cups self-rising flour
1/4 cup finely ground almonds
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces beets, peeled and finely grated
4 ounces low-fat buttermilk
2 tablespoons strong black coffee
3 large eggs
3/4 cup sugar
1/2 cup dark chocolate, cut into small pieces
2 tablespoons strong black coffee
2 tablespoons honey

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.

Nutrition Facts : Calories 229.1, Fat 7.5, SaturatedFat 3.1, Cholesterol 63.9, Sodium 478.9, Carbohydrate 38.3, Fiber 3.1, Sugar 20.4, Protein 6.5

CHOCOLATE BEETROOT CAKE



Chocolate Beetroot Cake image

The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully "earthy" flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004

Provided by Janine Smith

Categories     Dessert

Time 1h25m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 9

75 g good quality cocoa powder (I used Hershey's cocoa)
180 g plain flour
2 teaspoons baking powder
250 g caster sugar (super fine sugar)
250 g cooked fresh beetroots
3 large eggs
1 teaspoon vanilla extract
200 ml corn or 200 ml sunflower oil
icing sugar (confectioners sugar, to dust)

Steps:

  • Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
  • Lightly butter a 25cm round or square cake pan.
  • Sift cocoa powder, flour and baking powder into a large bowl.
  • Stir in sugar and set aside.
  • Puree cooked beetroot in food processor.
  • Add eggs one at a time, mixing after each addition.
  • Add vanilla and oil and wiz until smooth.
  • Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
  • Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
  • If the cake begins to brown, cover lightly with foil, after about 30 minutes.
  • It WON'T rise a great deal, and the top might crack.
  • Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
  • Dust with icing sugar to serve.
  • Can be served with fresh whipped cream or creme fraiche or just delicious plain.

Nutrition Facts : Calories 401, Fat 4.9, SaturatedFat 1.9, Cholesterol 93, Sodium 187.9, Carbohydrate 86.2, Fiber 6.5, Sugar 45.9, Protein 10.8

CHOCOLATE BEETROOT CAKE



Chocolate Beetroot Cake image

Make and share this Chocolate Beetroot Cake recipe from Food.com.

Provided by JustEmma

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 cups pureed fresh beetroots
2 cups wholemeal flour
1 1/2 cups brown sugar
1/2 cup cocoa
3 teaspoons baking powder
1/4 cup finely chopped macadamias
1/2 cup vegetable oil
4 eggs, beaten

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.

CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'



Chocolate Cake from 'cook Yourself Thin' image

My mother's birthday is coming up and she's been working really hard to get in shape. I don't want to dicourage her or make her feel guilty so I thought I'd try this cake instead of a usual chocolate cake. It didn't give a specific number of servings so I just estimated, however the recipe stated that each serving is only 315 calories.

Provided by princessshree85

Categories     Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

nonstick baking spray with flour
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup warm water
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons canola oil
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

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.

Nutrition Facts : Calories 160.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 27.2, Sodium 163.1, Carbohydrate 25.5, Fiber 1.7, Sugar 15.7, Protein 3

Tips:

  • For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
  • If you don't have any beetroot powder, you can use 1/2 cup of grated beetroot instead.
  • Be careful not to overbeat the mixture, as this can make the cake tough.
  • For a fudgy texture, bake the cake for 25-30 minutes. For a more cake-like texture, bake for 35-40 minutes.
  • Let the cake cool completely before frosting it.

Conclusion:

This beetroot chocolate fudge cake is a delicious and healthy dessert that is perfect for any occasion. It is made with wholesome ingredients like beetroot, dark chocolate, and almond flour, and it is naturally sweetened with honey. The cake is moist and fudgy, with a rich chocolate flavor and a hint of earthy beetroot. It is also gluten-free and can be made vegan by using a plant-based milk and butter. Whether you are looking for a healthy dessert to enjoy yourself or a special treat to share with others, this beetroot chocolate fudge cake is sure to please.

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