Blitz-and-bake beetroot & chocolate cake

Blitz-and-bake beetroot & chocolate cake

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(68 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Cuts into 8 slices
Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist

Nutrition and extra info

Nutrition: per serving

  • kcal594
  • fat34g
  • saturates7g
  • carbs71g
  • sugars45g
  • fibre3g
  • protein7g
  • salt0.78g
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Ingredients

  • 1 large cooked beetroot, about 175g in weight, roughly chopped
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 200g plain flour
  • 100g cocoa powder
  • 1 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 250g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • 200ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100g dark chocolate, (not too bitter), chopped into pieces
  • crème fraîche or clotted cream, to serve

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.

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Comments, questions and tips

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maycrofte
10th Aug, 2012
2.05
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
24th Jun, 2013
I don't think it's too rich, but yeah, you don't need to eat much of it!
janegatford
26th Jul, 2012
3.05
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
26th Jul, 2012
3.05
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
18th Jul, 2012
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
6th Jul, 2012
lovely with a cup of tea and a sit down.
nathalie_marshall
2nd Feb, 2012
4.05
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
30th Jan, 2012
in the recipe it says 1 tablespoon of baking powder- is this an error and should it be 1 teasp?
mo-jo-jo-jo
28th Jan, 2012
5.05
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
23rd Jan, 2012
4.05
This cake is surprisingly good, but not a squidgy chocolate cake if that is what you are after.

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