Blitz-and-bake beetroot & chocolate cake

Blitz-and-bake beetroot & chocolate cake

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(61 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 8 slices

Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
594
protein
7g
carbs
71g
fat
34g
saturates
7g
fibre
3g
sugar
45g
salt
0.78g

Ingredients

  • 1 large cooked beetroot, about 175g in weight, roughly chopped
  • 200g plain flour
  • 100g cocoa powder
  • 1 tbsp baking powder
  • 250g golden caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 200ml sunflower oil
  • 100g dark chocolate, (not too bitter), chopped into pieces
  • crème fraîche or clotted cream, to serve

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
  2. When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

Recipe from Good Food magazine, September 2008

Comments, questions and tips

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Comments

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karenjuppy's picture

I love this cake, its so yummy and easy to make. I used bournville chocolate instead of cooking chocolate.and it work really well it was loverly.

Sid's picture

I was really looking forward to this as I had eaten a fantastic chocolate and beetroot cake at a local restaurant. This is not a cheap cake to make (the choc alone was £1.60) but I thought it would be worth it for a treat. However, I think the oil is a mistake as it over powers everything and now I have this rich cake that my family will not touch. Very disappointed with this result and wish I'd baked the Nigel Slater that was my original choice. You live and learn though.

hollyslb's picture

It was ok, I swapped the dark chocolate to milk, as a lot of the comments said it was very bitter and my other half doesn't like bitter or dark chocolate, also i used 1 tsp rather than tbsp of baking powder, this worked well.We had it with custard which was lovely, but on its own it is quite dry so I'd recommend cream or custard to serve.

pose83's picture

I really liked this cake and got great feedback, but I think the temperature was too high. My oven is fan assisted and I put it on 180C, but after 45 mins it was burning and I had to cut off the sides. I served it with a dark chocolate ganache.

lady_burnit's picture
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Nothing against the cake recipe, it was easy to follow and the cake rose perfectly. However on personal note and it tasted awful.

turrifftorpey's picture

I agree with Jackie...change the coco with drinking chocolate, particularly if going to serve without anything sweet. I tried adding white chocolate buddies, cooked as muffins and serve warm. Fabulous winter treat.

janem49's picture
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Fantastic, delicious chocolate cake and very easy to make. Left out the chocolate chips and used a tub of chocolate Philadelphia in the middle. Really nice, will make again.

ladysue's picture

This cake is one of the very best I have ever made or eaten. My 5 year old grandson thinks this is totally delish. I have made this a few times and passed it on to many of my family .

lindavillefranche's picture

was it really 1 tbsp (1 tablespoon) baking powder? After 1 hour in oven the top of the cake was nearly taking off. Can only assume too much BP. Otherwise tasted good and no probs with mixing in the food processor.

meridan32's picture
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For my first attempt at baking in eons, not bad at all, a blend of moist, gooey ( I used aldi dark chocolate with orange and nuts), and a pleasant outer crunchy texture. Probably beginners luck. I blended the beet root but had to stir in the rest by hand, not to difficult

vhays84's picture

I made this as a 3 tiered cake and the feedback was incredible! I have already had requests for another! I added over 200gm of beetroot& grated it then squeezed out the excess juice rather than blending.

The mix was also quite thick so I loosened with a little full fat milk. I also melted the chocolate and folded it in to the mix. I threw all ingredients in together and whisked together, and cooked at 160.

elisaponsele's picture
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Super easy recipe and pretty quick too! I was worried about the oil as I have found this makes cakes quite greasy but, in this case, it didn't. The flavour of the beetroot was a bit muted but I'm sure it really contributed to the general moistness. Got good feedback too!

pennynigel's picture

I didn't use as much sugar and a little extra beetroot. I used freshly cooked beetroot chilled. It was quite runny. I put it into two 1llb loaf tins and cooked for less time. Excellent result, dark sticky and rich would be lovely slightly warm with cream or ice cream. Its very rich so you don't need a lot of it.

maycrofte's picture
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Really disappointed with this cake, apart from the rising - it was huge and would recommend a bigger tin. As for the cake - it is far, far too rich, concentrated chocolate - unnecessarily so. I would definitely substitute the cocoa with drinking chocolate if I made it again. As for 8 slices - my cake would easily feed 20 people as it is so rich and that would need to be with custard or creme fraiche. I made it yesterday but am going to freeze the rest down as a winter dessert

pose83's picture

I don't think it's too rich, but yeah, you don't need to eat much of it!

janegatford's picture
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My poor old food processor nearly burnt out too, very gloopy mixtrure, not sloppy at all! I also set oven too hot to start with. Not as good as my other recipe for beetroot and chocolate cake. Probably won't bake again. Although i do like dark chocolate.

janegatford's picture
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My poor old food processor nearly burnt out too, very gloopy mixtrure, not sloppy at all! I also set oven too hot to start with. Not as good as my other recipe for beetroot and chocolate cake. Probably won't bake again. Although i do like dark chocolate.

stormyraincloud's picture

This is delicious. Have made it a few times, and the kids love it.
I use drinking chocolate instead of cocoa, and always use wholemeal flour, never buy anything else. And half dark and half milk chocolate. Actually made it once with dark, milk and white. Lovely.
It's delicious and moist and flavourful. We have taken a cake to our church group and everybody was pleasantly surprised that it was beetroot. A definite favourite in our house.
Have passed the recipe on to lots of people.

4ourteen's picture

lovely with a cup of tea and a sit down.

nathalie_marshall's picture
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Not having a food processor, I used my hand blender jug attachment to blend the beetroot and oil first, then added the rest of the ingredients in my mixer. Worked well and looking forward to eating it.

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