Recipe: Perfect Beetroot Chocolate Mud Cake

Beetroot Chocolate Mud Cake. This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health. The beetroot aids in liver detoxification processes, the psyllium is a great source of dietary fiber and the selenium from the nuts. Nigel Slater's beetroot and chocolate cake is a great introduction to this delicious and surprising combination.

Beetroot Chocolate Mud Cake from the book 'Real Food Chef' by Libby Weaver. Beetroot makes this chocolate cake incomparably moist. It's so delicious, in fact, that you may never bake a regular chocolate cake again! You can have Beetroot Chocolate Mud Cake using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Beetroot Chocolate Mud Cake

Prepare 2 cups of Almond Nuts.
You need 2 cups of Desiccated Coconut.
You need 3 of Medium Beetroots, peeled and grated.
Prepare 1 of Medium Carrot.
You need 6 of Dried Dates, pitted and coursely chopped (or Prunes).
You need 1/2 cup of Currents (or raisins, dried apricots, prunes or dried apples).
It's 1/2 cup of Cocao Powder.
Prepare 2 tablespoons of Psyllium Husks, ground.
Prepare of icing.
Prepare 130 gms of Cacao Butter melted.
You need 1/3 cup of Cacao Powder + 2 tablespoons extra.
It's 1/2 cup of Maple Syrup.
Prepare 1 tablespoon of Honey.

A simple Beetroot and chocolate cake recipe for you to cook a great meal for family or friends. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl. This White Chocolate Mud Cake 👇🏻 Two layers of buttery mud cake covered in luscious white chocolate buttercream and topped with clouds of Just like my Caramel Mud Cake, I used white chocolate buttercream. I've long been a fan of adding real chocolate to my buttercream, but I only.

Beetroot Chocolate Mud Cake instructions

Grate the beetroot, Carrot and set aside.
Process almonds, till a crumb.
Add all together in a food processor, in batches..
Press into a lined cake tin and ice with your icing.
Freeze - slice.- serve.
Icing.
In a saucepan on low heat gently melt the cacao butter. When melted, remove the pan from the heat and add remaining ingredients to the pan. Which for 2 minutes until well combined (if it starts to set put the saucepan back on the heat).
Pour the icing over the caramel and return the tin to the freezer for a few minutes to set..

Sift the self raising flour, baking soda and cocoa into the mixture and mix to combine. Pour into the prepared cake tin. Gently melt chocolate and cream in a small bowl over hot water until chocolate melts. You may not think that beetroot and chocolate would go together but this has to be tried to be believed - the rich and moist cake goes perfectly with the Add the grated beetroot and cocoa and blend well. Finally, sift in the flour and bicarbonate of soda and mix again.