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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helenmaleary's picture
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This recipe is amazing, I've got to say it's one of the best cakes I've made. I did use drinking chocolate instead of cocoa powder (Only because I forgot to buy more cocoa powder!) which might be why it's a lighter cake than the guys that used cocoa. It stayed so moist and I couldn't taste the beetroot, it just has a lovely rich earthy taste - perfect for autumn. Mind you, mine did take about 2 hours to cook, whether that was to do with the recipe or my oven I'm not so sure. I used a blitzer rather than food processor which worked fine, although had a bit of an issue with the amount of oil but otherwise rather easy to make. Would recommend you give this a try.

sheepthesheep's picture
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this ROCKS! Cooked it in square flat tin so it came out like a brownie. My husband, who HATES beetroot and wont even open the fridge if there is any in it, ate it and loved it. His face was a picture when I told him what was in it.
Served with chocolate custard for a wonderful pud.

kirkles's picture
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Won't be making this cake again. The motor on my food processor struggled. I took it out the oven after 40 minutes when there was smoke pouring out the oven. The cake was charcoal and had to go into the bin. I am very dissapointed as I was making this for a special occasion and bought all the ingredients. An expensive waste of money and a couple of hours effort.

oonaguna's picture

A very easy recipe, moist and quite tasty. To make it even tastier and a little more special, I sliced it in half and filled it with a vanilla buttercream, yum!

noisysarah's picture
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ok so it is really yummy!

noisysarah's picture
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I made this cake and it looks better than the picture. unf even if it is tasty i won't be making it again as i think its blown the motor in my food processor.

kiteflyer's picture
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Only the second time I've made something with beetroot in that I will eat! Nice cake reminds me of browines really. Took longer to cook than an hour and did not fit in my food processor! I have better chocolate cake recipes so not sure if I would make it again

emilyjoannacase's picture
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Made this cake for my boyfriend who loves both beetroot and chocolate. he described it as "moist", hes a man of many words! but he loved it, finished it off over the following days! would definetly make again as very easy to make (once youve boiled the beetroot!) I might not chop the beetroot so small next time so you can actually tell you are eating it.

becca_whitfield's picture
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Delicious moist chocolate cake. I made this with my 10 year old nephew, and he loved it too. Made individual muffins instead (I often do this if having friends over on consecutive days and not wishing to serve a half eaten cake!). This recipe works really well as muffins, just needs less cooking time. I love cakes with vegetables in - and getting my 3 year old to guess the secret ingredients!

mamite's picture
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This was very chocolatey and I think better warm with the creme fraiche than cold. I took it as a contribution to a BBQ afternoon last weekend as "something different". One of the neighbours turned up with Chocolate & Beetroot Brownies! Obviously it's this season's flavour!

purplevamp's picture
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I made this with an open mind! I actually grated the beetroot instead of chopping it up. It was quite hard to mix and it went everywhere, before I added the oil. And instead of making a loaf I made a round cake, but it took way longer than the 1 hour stated, I think it was an extra half an hour.

Anyway, my children tried this without knowing it had beetroot in it, and absolutely loved it, even after I told them.

Very chocolately, and I may make it again, but it was very messy to make, so only occassionally.

ninacc's picture
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I've made this recipe a few times to use up the beetroot in my weekly veg bag. It works fine if you pulse the mixture in the food processor and scrape it down a couple of times. I used muffin cases to make them quicker to cook, and up to a week later the cakes still taste fine. Everyone likes them.

kinana's picture

Lovely and so choclatey! You wouldn't know there was beetroot in it. I don't have a food processor, so I grated the beetroot and whisked the ingredients together. It needed more than an hour, but then I always seem to have to add more time with my oven. Then we ate it hot with some vanilla ice cream. YUM!

pudd1nglove's picture
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Made this last night and have just had a slice. Tastes of very dark chocolate and is a bit rich - you don't need much. Quite nice, moist in the middle, although wasn't cooked when time was up. Have to leave it in the oven for almost another 20 mins by which time the top was a bit black which was a shame. Will probably make it again, but more to use up beetroot from the garden than any other reason.

sadler's picture
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After reading the reviews I used drinking chocolate instead of cocoa . It was still very rich and chocolaty and my kids loved it.
Took a lot longer to cook than the hour stated more like 1hr 30
but was still moist .I will make the cake again.

janbomyers's picture
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Based on previous comments, I halved the cocoa powder, melted the chocolate and mixed by hand. I should have covered the cake for the last 10 mins or so as it was a little dark. However, absolutely superb with a dollop of creme fraiche.

teammay's picture
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This was a lovely rich cake - couldn't identify the beetroot. I read the other comments before I made it, so blitzed the dry ingredients in the food processor before adding the eggs, so the mixture didn't get too thick. I also melted the chocolate before I added which worked really well. Finally I added some icing made from melted chocolate, sour cream and icing sugar. Took it into work and it went down a treat!

floyd78's picture
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Another one whose processor gave up so I had to mix the oil in by hand. Baking time was 15 -20 mins longer than stated (using an oven thermometer as well). For the extra 15 or so minutes I put a foil cap on the cake to stop it burning.
I used allotment fresh beetroot that were boiled and cooled before use and they gave a lovely deep colour to the loaf but no detectable beetroot taste.
Definately one I would make again as its very chocolately and more of an adult taste as its not too sweet (I used 85% dark choc).

sololiz's picture
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My first comment suggested the mixture was too runny but I've made it again and the mixture was fairly thick so I must have got the first one wrong! Cooked fine in 1 hour but it rose up really high and the top got a bit burnt. Next time I may put it below the centre of the oven to avoid this. Apart from that - lovely (just cut off the burnt crust!!). Will serve it sliced as a pudding with creme fraiche and strawberries.

clairegevaux's picture
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I loved this recipe and it worked very well substituting the flour with non-wheat/gluten flour as well.

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