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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feef23's picture
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This is lovely - I finely chopped the peeled raw beetroot in the processor and then followed the recipe thereafter, making muffins instead of a cake. They rose well and were scoffed. Made 12 muffins, took about 35 minutes to cook.

xbec-rodsx's picture
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I had to cook the cake for an extra 20 minutes!

xbec-rodsx's picture
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The cake was really nice. Had a big chunk and only just managed to eat it all- very rich!

jockie01's picture
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Took this cake in to work and nobody guessed there was beetroot in it. Changed the recipe slightly by substituting half the cocoa powder for drinking chocolate and using an Asda smartprice milk chocolate bar chopped up. I iced the loaf with chocolate fudge icing and we had it with whipped double cream with drinking chocolate and vanilla extract added. The cake was a bit crumbly but lovely rich moist cake.

lgbadams's picture

I combined this recipe with the recipe for another chocolate cake on this website and the result was remarkable.I used the beetroots but I don't have a food processor so I tried to blend them,which didn't work.I then mashed them up with a fork,which was good because I could taste nice pieces of beetroot in the cake.It was delicious and everyone at home and at work loved it.I have a feeling I am going to be making this many more times!!
Not bad for my first attempt at baking :-)

sarakelly123's picture
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Delicious cake. So moist and chocolatey.
Really easy to make by hand.

littleprawn's picture

This cake is delicious and also freezes really well. I used a supermarket's own brand value plain chocolate and it still tasted great! It made absolutley loads and loads so i would half the quantities in future.

teachuk1's picture
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I had the same reaction from everyone when i told them it was a beetroot and chocolate cake, Yuk! Once persuaded to taste it they quickly came back for more. I melted my chocolate, but, other than that i did everything as the recipe stated. No problems mixing in processor. The result was a rich,moist and dense chocolate cake. I served to some people warm as a pudding and then others ate it when cold. Both groups were very impressed. Will definately make again. Not a cake to have if you are calorie counting.

passionflower's picture

Instead of chopping beetroot i pureed it, and melted chocolate instead of chopping. But do not put rest of mixture in a food processor, mix with a spoon. Fantastic results. It is now a favorite cake, when i can get fresh beetroot, which i boil and leave to cool, before you peel and puree. I would recomend this...

picklesmum's picture

My blender didnt cope with the mixture at all, far too thick and would have broken it if i'd continued. However transfered it to the food processor and worked fine! Apart from the blender mishap it was very quick easy recipe that I will be making again.

jayne40's picture
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I made this cake a while ago and took it to work, everyone remarked how tasty it was, they did have it with double cream. I have emailed the recipe onto friends. I loved the cake, although it was the first time that i cooked beetroot ( the beetroot didn't look impressive but you don't see that). I didn't find the cake at all dry it was the opposite and very tasty not at all rich.

supermum3's picture
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I made this cake last night and have to say I'm quite disapointed at the outcome. I mixed the ingredients by hand as I do not have a processor but as other comments state, the mixture is quite thick and I do think that most processors would struggle.
The cake has turned out to be very dry and crumbly, which is a suprise as at one point during the mixing there seemed to be far too much oil. However, I do think the bitterness of the chocolate and the sweetness of the beetroot really work, and the children loved it with custard, perhaps a couple of slight alterations to the recipe would give a far better cake.

elle01527's picture
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This was one of the easiest cakes I've made. It went down really well with my family and I will def. be making again. Delicious!!

zedzoom's picture
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I didn't find this came out dry, but I could have done with more chocolate pieces in it! It cooked in the time, although to start with I realised that I had set the temperature as for a non-fan oven by mistake.

sajona's picture
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My veg hating boys really liked this and were shocked they'd had beetroot! I liked the 'dark' taste - but then I love dark chocolate. I used sainsburys 'basic' dark chocolate.

cakey-caz's picture
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I wasn't impressed with this cake. Very dry and too chocolatey. My blendy also didn't cope well with it and started smoking! Won't be trying it again!

sololiz's picture
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I don't understand why some people had thick mixtures. Mine was quite runny, especially with all that oil! I did have to cook it for longer than stated - roughly about 1hr 15 mins. The result was a deliciously dark moist cake and not too sweet. Cut a thick slice, warm for a few seconds in the microwave and serve with a dollop of creme fraiche for a really great dessert.

gracecm's picture
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Thought this cake was quite tasty, the family never guessed the secret ingredient! Would make this maybe once in a blue moon.

dwynwyn's picture

Made this with a grater rather than a food processor as I don't have one and it worked great. I loved it and it soon disappeared from by the kettle at work. Went down very well with a cup of tea!

berryt's picture
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I agree with Kathryns comments with the cake being dry and strong tasting. Not one I will make again.

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