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

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.

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.

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 .

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.

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

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.

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!

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.

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

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.

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.

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.

lovely with a cup of tea and a sit down.

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.

in the recipe it says 1 tablespoon of baking powder- is this an error and should it be 1 teasp?

I made these for my 18 month daughter as she seems to be avioding all veg at the moment! I halved the recipe and made 15 cupcakes and left out the chocolate chips as she is CMPI (cows milk protein intollerant) so liked that the recipe was dairy free and I didn't have sub. I didn't find them dry at all, quite the opposite in fact.
My DD didn't really like the cakes, but think it was the cocoa/chocolate flavour as she's not had it before, Myself and Daddy liked them though and as I had LOADS of beetroot left I made them again without the cocoa instead adding a 1/2tsp cinnamon and mixed spice and mixed the beetroot juice with a little icing sugar and drizzled it over the top and my daughter loved them!

This cake is surprisingly good, but not a squidgy chocolate cake if that is what you are after.

Only use your food processor for chopping up the BEETROOT and then pour into a food mixer!! Mixing all the ingredients in the food processor may burn the motor out!! I found this out! But a lovely recipe to try and try again!! Also any hand held devices may not cope with the mixture either!!

I made this yesterday. I grated the beetroot and mixed it all by hand, it is a very thick mixture. I also used a hot chocolate sachet for 30g and made the rest up with Green and Blacks cocoa powder, plus used plain choclate drops rather than having to chop the chocolate. It is a rather dry cake, but then cakes like this can be, I dont think it took away from the taste at all. In fact OH thinks it is one of the best cakes I have made! Will make again as it is quite easy if rather messy!