Chocolate beetroot cake

Beetroot cake with chocolate fudge, orange and nuts turned out tender, moist, with an interesting combination of beets and chocolate. The use of beets in baking gives an original aroma and taste.

Ingredients

• For test:
• Boiled beets - 1 pc.
• Butter - 140 g + for greasing the mold
• Eggs - 2 pcs.
• Sugar - 100 g
• Wheat flour (general purpose) - 100 g
• Confectionery wheat flour (self-rising) - 150 g
• Orange - 1 pc.
• Cocoa powder - 3 tbsp. spoons
• Baking powder - 1 teaspoon
• Vanilla sugar - 0.5 tsp
• Salt - 1 pinch
• For chocolate fudge:
• Butter - 100 g
• Cream - 100 ml
• Sugar - 100 g
• Cocoa powder - 3 tbsp. spoons
• Walnuts - 50 g
• White chocolate (for decoration) - 40 g

Directions

1. Prepare the necessary products for making beetroot cake with chocolate fudge.
2. Boil the beets in advance (about 40-50 minutes) and cool. Then clean and grate on a fine grater.
3. Remove the butter from the refrigerator in advance, it should be softened.
4. Put butter at room temperature in a bowl, add sugar, vanilla sugar, mix (lightly grind) the butter with sugar.
5. Add eggs. Pour in confectionery and ordinary wheat flour, baking powder, cocoa.
6. Mix everything until smooth.
7. In the resulting mass, add boiled beets grated on a fine grater and freshly squeezed orange juice along with orange pulp. Mix everything well until a homogeneous mass is obtained.
8. In a mold greased with oil and lined with parchment, lay out the chocolate-beet dough.
9. Place the mold in the oven, preheated to 180 degrees, and bake the chocolate-beetroot cake for about 30 minutes.
10. While the crust is baking, prepare the chocolate fudge. To do this, combine butter, sugar and cocoa in a bowl. Put the pot on a small fire.
11. When the butter and sugar are melted and the mass begins to boil, pour in the cream and, stirring, cook until thickened. Pour the prepared fudge into a bowl and let cool, stirring occasionally.
12. Remove the finished cake from the oven, check the readiness with a toothpick, let cool.
13. Chop nuts. Cut the cooled cake into 2 cakes.
14. Lubricate the bottom cake with chocolate fondant and sprinkle with chopped nuts.
15. Cover with second layer. Brush the top and sides of the beetroot cake with chocolate fudge.
16. Grate white chocolate. Decorate the chocolate cake with white chocolate chips.
17. Cut the chocolate beetroot cake into portions and serve with tea.