Deep Dark Chocolate Cake from 'cook Yourself Thin'

Recipe by Chef #603588
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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