Swede Chocolate Cake with Fudge Frosting Recipe


 The Swede (sort for Swedish turnip) or rutabaga (in the us) or 'neep' (Scotland) originated as a cross between a cabbage and a turnip. This means that both the leaves and the vegetable can both be eaten.

There are white and yellow forms. I remember them well from my childhood and on the farm we always used to grow the yellow forms. Particularly large ones were prized during Halloween for making Jack'o'lanterns.

Just like other root vegetables (think carrots, parsnips, even beetroot) the humble swede is quite sweet as such it can be used as an ingredient in cake making to reduce the empty calories (grated root vegetables add fibre to cakes that is not normally present).

Back home on the farm it was always said that the swede is always best harvested after the first frost as this makes it sweeter. There is some truth in this as cold weather can encourage the plant to convert starches to sugars (which act as a natural anti-freeze).

I've previously baked with carrots, parsnips and beetroot... so why not give the swede a chance. This recipe is based on my beetroot and chocolate cake with fudge frosting which I will post more towards the autumn.

Swedes are not common in South Africa, but I managed to get hold of a small one (Autumn is on the way here) amongst a collection of root vegetables for stew preparation.

I used half to make this cake and the remainder went into a mixed mash where it provided a wonderful yellow colour.

Swede Chocolate Cake with Fudge Frosting Recipe

For the Cake:

175g (1 cup) caster sugar
100ml (1/2 cup) plain natural yogurt
100ml (1/2 cup) vegetable oil
3 large eggs
250g (2 cups) self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1 pinch sea salt
3 tbsp cocoa powder
150g (1 1/4 cups) freshly-grated swede

For the Fudge Frosting:

1/4 cup butter
45g (1 1/2 squares) dark chocolate, chopped
225g (1/2 lb) icing (confectioner's) sugar
1/2 tsp vanilla extract
90ml (1/3 cup) whole milk

To Prepare the Cake:

Combine the sugar, oil, yoghurt and eggs in a large mixing bowl then whisk to blend.

In a separate bowl sift together the flour, bicarbonate of soda, ginger, nutmeg, salt and cocoa powder.

Stir the dry ingredients into the wet ingredients then fold in the grated swede. Mix until the dry ingredients are moistened through but do not over-mix.

Turn the cake batter into a 22.5cm (9 in) square or round springform cake tin that's been liberally greased with butter (or lined with greased [waxed] paper).

Transfer to an oven pre-heated to 180ºc [370ºF]/160ºC (fan) and cook for between 25–30 minutes. When the cake is done its surface will be springy to the touch and a skewer inserted into the centre of the cake will emerge cleanly.

Remove from the oven and allow to cool in the tin for 5 minutes then remove from the tin, transfer to a wire rack and allow to cool completely.

As the cake is cooling, prepare the fudge frosting.

Combine the chopped chocolate and butter either in the top of a double boiler or in a microwave-safe bowl and heat until the chocolate and butter have melted and combined.

Sift the icing (confectioner's) sugar into a bowl and add the vanilla and half the milk. Take the melted chocolate off the heat and work into the sugar mixture.

Once the chocolate and sugar have been combined work in the remaining milk, a little at the time, until the desired consistency is achieved. It needs to be a spreadable consistency. Also, the more you beat the frosting the silkier it will be.

Set the frosting aside until the cake is cool (note that the frosting itself will thicken as it cools so you want the cake to be cold when the frosting is ready.

Spread the frosting over the cake, allowing it to drip down the sides than set aside to harden before slicing and serving.



cake, swede, rutabaga, fudge, chocolate
Cakes
Baking
Swede Chocolate Cake with Fudge Frosting https://fabulousfusionfood.blogspot.com/2019/03/swede-chocolate-cake-with-fudge.html Swede Chocolate Cake with Fudge Frosting. This is a classic modern twist on the traditional carrot cake that uses the more subtly flavoured swede (rutabaga) instead. Topped with fudge frosting this decadent but healthier cake is a baking must. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHyZ5E6fZ7ZabDUBT0JTI0HJFtVkg6g2F-0MDHmMY9ic2zd_MWcoMEE_eSOb63XdXtYSj4UG44jb3Xe9tsPzc-99dPnkZFotcOVgCgmS0f1i49eKpPIAIAf9kyFsbANYHn2SSb-Mcx6s/s1600/swede-chocolate-cake.png 2019-02-18
Yield: 10–12

Swede Chocolate Cake with Fudge Frosting

Swede Chocolate Cake with Fudge Frosting. This is a classic modern twist on the traditional carrot cake that uses the more subtly flavoured swede (rutabaga) instead. Topped with fudge frosting this decadent but healthier cake is a baking must.
prep time: 20 minuts cook time: 30 mins total time: 50 mins

Ingredients:

    For the Cake:

  • 175g (1 cup) caster sugar
  • 100ml (1/2 cup) plain natural yogurt
  • 100ml (1/2 cup) vegetable oil
  • 3 large eggs
  • 250g (2 cups) self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1 pinch sea salt
  • 3 tbsp cocoa powder
  • 150g (1 1/4 cups) freshly-grated swede

    • For the Fudge Frosting:

  • 1/4 cup butter
  • 45g (1 1/2 squares) dark chocolate, chopped
  • 225g (1/2 lb) icing (confectioner's) sugar
  • 1/2 tsp vanilla extract
  • 90ml (1/3 cup) whole milk

Method:

  1. Combine the sugar, oil, yoghurt and eggs in a large mixing bowl then whisk to blend.
  2. In a separate bowl sift together the flour, bicarbonate of soda, ginger, nutmeg, salt and cocoa powder.
  3. Stir the dry ingredients into the wet ingredients then fold in the grated swede. Mix until the dry ingredients are moistened through but do not over-mix.
  4. Turn the cake batter into a 22.5cm (9 in) square or round springform cake tin that's been liberally greased with butter (or lined with greased [waxed] paper).
  5. Transfer to an oven pre-heated to 180ºc [370ºF]/160ºC (fan) and cook for between 25–30 minutes. When the cake is done its surface will be springy to the touch and a skewer inserted into the centre of the cake will emerge cleanly.
  6. Remove from the oven and allow to cool in the tin for 5 minutes then remove from the tin, transfer to a wire rack and allow to cool completely.
  7. As the cake is cooling, prepare the fudge frosting.
  8. Combine the chopped chocolate and butter either in the top of a double boiler or in a microwave-safe bowl and heat until the chocolate and butter have melted and combined.
  9. Sift the icing (confectioner's) sugar into a bowl and add the vanilla and half the milk. Take the melted chocolate off the heat and work into the sugar mixture.
  10. Once the chocolate and sugar have been combined work in the remaining milk, a little at the time, until the desired consistency is achieved. It needs to be a spreadable consistency. Also, the more you beat the frosting the silkier it will be.
  11. Set the frosting aside until the cake is cool (note that the frosting itself will thicken as it cools so you want the cake to be cold when the frosting is ready.
  12. Spread the frosting over the cake, allowing it to drip down the sides than set aside to harden before slicing and serving.
Swede Chocolate Cake with Fudge Frosting
© Dyfed Lloyd Evans


I think you will be surprised by this cake as the swede gives it a subtle vegetable flavour that is milder even than carrot cake. Also, if you have a favourite carrot cake recipe, why not try substituting swede (rutabaga) in that.

As the swede or rutabaga was the traditional Celtic Jack'o'lantern swede-based cakes are ideal for Halloween.

For a Christmasy version of this cake add 1/4 tsp ground allspice (pimenton).

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