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15Total Time
20Prep Time
45Bake Time

Chocolate Beetroot Cake

4 Reviews

  • Vegetarian

About the bake

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

15Total Time
20Prep Time
45Bake Time


  1. 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. 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.

  3. Step 3:

    Add the remaining cake ingredients and blend until well mixed.

  4. 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. 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.

  6. 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.


  • For the Cake

    • 200g Beetroot (cooked)
    • 3 Eggs (medium)
    • 200ml Sunflower oil
    • 200g Billington's Unrefined Light Muscovado Sugar
    • 175g Allinson's Self Raising Flour
    • 0.5 tsp Baking powder
    • 50g Cocoa powder
    • 100g Dark chocolate chips
  • For the Ganache

    • 100g Dark chocolate chips
    • 142ml Double cream
    • 1 tbsp Billington's Unrefined Golden Caster Sugar


  • 9in round cake tin
  • Baking paper
  • Sharp knife
  • Food processor
  • Saucepan

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