Blitz-and-bake beetroot & chocolate cake

Blitz-and-bake beetroot & chocolate cake

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(63 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

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Comments

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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.

chatox1's picture

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

mo-jo-jo-jo's picture
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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!

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

emmae_watt's picture

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!!

poundsandounces's picture
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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!

hippynat's picture
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A very yummy cake indeed, moist and chocolatey even if my oven was a little hot and i burnt it a bit! (my fault as the oven has lost temp markings on the knob!) already planning the next bake!

ancalumei's picture
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Made it by hand, only used the food processor to finely chop the beetroot. It came out picture-perfect, smelled and tasted very chocolaty, but I, too, found it rather dry. However, it goes down well with a cup of tea, it's not too sweet and tastes like a brownie (with much less effort to make) so I'll be making again.

emmamcgill's picture
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Agree with some of the comments here - made this with my daughter and we also found it was a very messy recipe and then were both disappointed at how strong and indeed dry it was. I ended up sending it with my husband into his work for a treat - they ate it and enjoyed working out the 'secret' ingredient! Wouldnt make again...

phil52's picture
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Baked this today fantastic but will need a larger tin. If any one likec chocholat they will love this one. I am looking for ideas to use all the beetroot I have in the ground any pickles or chutney recipe sugestions welcom.

farrah07's picture
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very good recipe, unusual combo but a treat to eat! will definately make again

rosieatwood's picture
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Rather dry. Could do with more beetroot.

ilikecake59's picture

The baking powder measure is incorrect. For 200g flour you only need one teaspoon not a tablespoon. This could cause dissapointing results.

sophieredican's picture
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Really nice but I didn't like the dark chocolate in it so I used milk chocolate instead. Yum!

mscupcake's picture
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(forgot the rating :()

mscupcake's picture
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This was an intriguing cake to try and I found it worked well and was both moist and tasty - and easy!

There was no problem with my processor - it poured into the tin like a nice, thick batter. Did everybody use cooked beetroot? I had fresh and boiled it first so it was nice and soft to process - no problem. Vacuum packed would be fine, samsam.

However, the change I did make that I think probably made a difference was that I halved the amount of cocoa - 100g is a LOT. I thought that might make it dry and it would certainly be strong-tasting. 50g was fine to make a good, dark, chocolatey taste but not to be over-powering. As to using chocolate powder .... no ... too light and too sweet (it's only half cocoa, after all, and half sugar!). Also I think chopping the chocolate is best as you want patches of stronger chocolate, not to have it completely smoothly mixed into the mixture.

manolia's picture
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The cake tasted lovely but did give my blender difficulty, It is better to use an electric whisk and I recommend adding pecan or walnuts to give it an extra crunch

samanthajohnson's picture

Can someone clarify whether the beetroot specified in the recipe is beetroot you get in vacuum packs? i am unsure what cooked beetroot means... silly i know :-S

kimsheader's picture
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This has turned into my speciality dessert that everyone LOVES. What's even better is it is possibly the easiest thing I have baked! The beetroot makes it very moist and quite sweet so the bitterness of the dark chocolate works perfectly with it. Yum, & I don't like cake that much!!

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