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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 11.6 g
  • Cholesterol: 35.1 mg
  • Sodium: 40.2 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Dark chocolate fudge cake calories by ingredient
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Dark chocolate fudge cake

Submitted by: EWILLOU1

Introduction

Here is a recipe for a really rich chocolate cake, which is reasonably low cal (215 per slice) because the grated beets in the cake reduce the amount of fat you need and because I've substituted xylitol for sugar - it tastes just as good, but has half the calories. This is a dense, moist, really chocolatey cake - you might want to reduce some of the chocolate if you prefer a milder taste. I have also left off the frosting and just sprinkled with powdered sugar instead - it's such a rich cake, I don't think you need frosting on it - and obviously that will up the calories as well. Here is a recipe for a really rich chocolate cake, which is reasonably low cal (215 per slice) because the grated beets in the cake reduce the amount of fat you need and because I've substituted xylitol for sugar - it tastes just as good, but has half the calories. This is a dense, moist, really chocolatey cake - you might want to reduce some of the chocolate if you prefer a milder taste. I have also left off the frosting and just sprinkled with powdered sugar instead - it's such a rich cake, I don't think you need frosting on it - and obviously that will up the calories as well.
Number of Servings: 16

Ingredients

    250g good-quality dark chocolate (I used 70%)
    3 medium eggs
    250 Xylitol (you could use muscovado sugar, or sugar if you want, but more cals)
    1 vanilla pod
    2 tbls maple syrup (or similar, like golden syrup is nice if you prefer)
    2 tbls honey
    90g plain flour
    40g self-raising flour
    1/4 tsp bicarb of soda
    1/4 tsp salt
    25g cocoa powder
    250g raw beets, peeled and grated
    100ml strong black coffee
    30ml oil (sunflower or olive)

Directions

Preheat oven to 160 degrees C or 140 if fan-assisted. Grease a round cake pan (20cm)

Melt the chocolate slowly and set aside.

In a large mixing bowl, beat the eggs with xylitol or sugar, vanilla and syrups for three minutes until light and a bit fluffy.

Fold in flours with, bicarb, salt and cocoa.

Dab beets with kitchen towel to remove excess liquid, then fold them into the mixture, with coffee, cooled chocolate, and oil until thoroughly combined.

Pour mixture into pan and cook in middle of the oven for 1 hour. You must check on this cake quite frequently to make sure it is not burning. When it looks like it's turning a little black on the edges (the colour of the beets makes it look like this too) but the center is still not cooked, put some tin foil on top and keep cooking until the a knife or skewer comes out clean. You might need to keep cooking it for a bit longer, depending on you oven. I found overall cooking time was an hour and a half - but don't burn it!

Set aside and let cool. Sprinkle some powdered sugar over the top and serve - it's nice warm!

This makes 16 pieces - it's very rich so my servings are quite small.

Number of Servings: 16

Recipe submitted by SparkPeople user EWILLOU1.






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