I want to share with you this unique Chocolate Beet Cake recipe. It’s moist, rich, and the beets give it such a lovely texture without overpowering the taste. The fudge glaze adds the perfect touch of sweetness, and a sprinkle of nuts brings in a delightful crunch.
Ingredients:
For the Cake :
- 1 boiled beet, grated
- 140 grams butter, room temperature
- 1/2 cup sugar
- 2 chicken eggs
- 150 grams confectionery flour
- 100 grams plain flour
- 3 tablespoons cocoa powder
- 1 orange, juiced and zest
- A pinch of salt
- 1 1/2 teaspoons vanilla sugar
- Baking powder, 1 teaspoon
For the Fudge:
- 100 grams butter
- 100 grams sugar
- 3 tablespoons cocoa powder
- 100 ml cream
- 1 1/2 teaspoons vanilla sugar
For the Sprinkle:
- Nuts of choice, crushed
- 50 grams milk chocolate, chopped (optional)
Instructions:
Cake Base:
In a bowl, cream together the room temperature butter, sugar, and vanilla sugar until well combined.
Incorporate the eggs into the mixture, stirring well.
Sift together confectionery flour, plain flour, baking powder, and cocoa powder. Gradually add to the wet ingredients, mixing until just combined.
Fold in the grated beets, orange juice, and zest until the batter is uniform.
Pour the batter into a parchment-lined baking pan and bake in a preheated oven at 180°C (350°F) for 30 minutes.
Fudge Glaze:
In a saucepan, combine butter, sugar, and cocoa. Heat gently until the butter and sugar have melted and the mixture begins to boil.
Add cream and continue to boil until the mixture thickens into a fudge consistency.
Transfer to a bowl and let it cool, stirring occasionally.
Assembly:
Once the cake is baked, check for doneness with a toothpick. Allow the cake to cool completely before removing from the pan.
Slice the cake horizontally into two layers.
Spread a layer of fudge on the bottom half and sprinkle with crushed nuts.
Place the second layer on top and spread fudge over the top and sides of the cake.
If desired, decorate the cake with milk chocolate shavings.
