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A single slice of chocolate cake with a fork on a a plate with a pink background Tried & Tested

Chocolate beetroot cake

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3.5 stars based on 6 ratings

Beetroot gives a lovely moist texture and a hint of earthiness to this rich, indulgent cake. Top with a rich ganache to finish and serve with cream.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 200g 7⅛ oz Beetroot cooked
  • 3 3 Egg(s) (free range) beaten
  • 200ml 6⅞ fl oz Sunflower oil
  • 200g 7⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 50g 1⅞ oz Cocoa powder
  • 100g 3½ oz Dark chocolate chips (we use Silver Spoon Create)

For the ganache

  • 100g 3½ oz Dark chocolate chips (we use Silver Spoon Create)
  • 142ml 4⅞ fl oz Double cream
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line the base of a 23cm (9″) round, deep cake tin with baking parchment.

  2. Classic mode Step 2

    Drain and dry the beetroot, then chop roughly and place in a food processor. Blend until smooth, add the eggs, oil and sugar and blend again until smooth.

    Ingredients for this step

    • 200g 7⅛ oz Beetroot cooked
    • 3 3 Egg(s) (free range) beaten
    • 200ml 6⅞ fl oz Sunflower oil
    • 200g 7⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  3. Classic mode Step 3

    Add the remaining cake ingredients and blend until well mixed.

    Ingredients for this step

    • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
    • 50g 1⅞ oz Cocoa powder
    • 100g 3½ oz Dark chocolate chips (we use Silver Spoon Create)
  4. Classic mode Step 4

    Spread mixture in the cake tin and bake for 45-50 minutes or until a skewer comes out cleanly. Allow to cool for 10 mins then turn the cake out and allow to cool completely.

  5. Classic mode Step 5

    To make the ganache, pour the carton of double cream into a pan, add the golden caster sugar, and heat until it is about to boil.

    Ingredients for this step

  6. Classic mode Step 6

    Take off the heat and pour it over the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Allow too cool until it is thick enough to pour over the cake. Allow to set and serve in slices with cream if liked.

    Ingredients for this step

    • 100g 3½ oz Dark chocolate chips (we use Silver Spoon Create)