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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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The Ultimate Chocolate Fudge Cake Recipe

The Ultimate Chocolate Fudge Cake Recipe


Introduction

🍰 Ingredients

For the Chocolate Cake:

  • 2 ½ cups (315g) all-purpose flour

  • 2 cups (400g) granulated sugar

  • ¾ cup (75g) unsweetened cocoa powder

  • 1 ½ tsp baking powder

  • 1 ½ tsp baking soda

  • 1 tsp salt

  • 2 large eggs (room temperature)

  • 1 cup (240ml) whole milk

  • ½ cup (120ml) vegetable oil

  • 2 tsp vanilla extract

  • 1 cup (240ml) boiling water

For the Chocolate Fudge Frosting:

  • 1 cup (225g) unsalted butter (room temperature)

  • 3 ¾ cups (450g) powdered sugar

  • ¾ cup (75g) unsweetened cocoa powder

  • ½ cup (120ml) whole milk (warm)

  • 1 ½ tsp vanilla extract

  • 6 oz (170g) dark chocolate, melted and slightly cooled

The Ultimate Chocolate Fudge Cake Recipe


🧁 Instructions

Step 1: Prepare the Pans

  • Preheat your oven to 350°F (175°C).

  • Grease and line two 9-inch (23 cm) round cake pans with parchment paper. Lightly dust with cocoa powder.

Step 2: Make the Batter

  • In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

  • Add eggs, milk, oil, and vanilla. Beat with a hand or stand mixer for 2 minutes until smooth.

  • Gradually stir in the boiling water (batter will be thin — this is normal).

Step 3: Bake

  • Pour batter evenly into the two pans.

  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  • Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

Step 4: Make the Frosting

  • In a large bowl, beat the butter until fluffy (2–3 minutes).

  • Sift in powdered sugar and cocoa powder, and mix until well combined.

  • Add warm milk and vanilla, and mix until the frosting is light and creamy.

  • Stir in the melted chocolate until smooth and glossy.

Step 5: Assemble the Cake

  • Level the cake layers if needed.

  • Place one cake layer on a serving plate. Spread a generous amount of frosting on top.

  • Add the second layer and cover the top and sides with the remaining frosting.

  • Chill for 20 minutes before slicing for a cleaner cut.

💡 Tips

  • Use high-quality cocoa and dark chocolate for a richer flavor.

  • The boiling water makes the cake extra moist.

  • For a clean look, do a crumb coat first and chill before the final frosting layer.

🧊 Storage

  • Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

  • Let the cake sit at room temperature for 30 minutes before serving for the best texture.


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