Blitz-and-bake beetroot & chocolate cake

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• BARBARA

  07 November 2008

  BARBARA rated and commented on this recipe

  

  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.

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• Little Prawn

  19 January 2009

  Little Prawn commented on this recipe

  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.

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• Sara-Lou

  05 February 2009

  Sara-Lou rated and commented on this recipe

  

  Delicious cake. So moist and chocolatey. Really easy to make by hand.

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• Lara

  12 February 2009

  Lara commented on this recipe

  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 :-)

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• jockie01

  19 February 2009

  jockie01 rated and commented on this recipe

  

  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.

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• Bec Rods

  22 March 2009

  Bec Rods rated and commented on this recipe

  

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

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• Bec Rods

  22 March 2009

  Bec Rods commented on this recipe

  I had to cook the cake for an extra 20 minutes!

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• feef23

  29 April 2009

  feef23 rated and commented on this recipe

  

  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.

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• Claire

  02 May 2009

  Claire commented on this recipe

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

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• Claire

  02 May 2009

  Claire rated this recipe

  

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• Liz

  28 June 2009

  Liz commented on this recipe

  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.

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• Babaconda

  05 July 2009

  Babaconda rated and commented on this recipe

  

  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).

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• Julia May

  07 July 2009

  Julia May rated and commented on this recipe

  

  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!

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• Janet

  20 July 2009

  Janet rated and commented on this recipe

  

  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.

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• fiona

  26 July 2009

  fiona rated and commented on this recipe

  

  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.

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• Little_pudding

  20 August 2009

  Little_pudding rated and commented on this recipe

  

  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.

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• Kinana

  21 August 2009

  Kinana commented on this recipe

  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!

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• Nina

  04 September 2009

  Nina rated and commented on this recipe

  

  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.

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• blue

  23 January 2010

  blue rated this recipe

  

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• Anna

  29 January 2010

  Anna rated this recipe

  

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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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Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr

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

Per serving

594 kcalories, protein 7g, carbohydrate 71g, fat 34 g, saturated fat 7g, fibre 3g, sugar 45g, salt 0.78 g

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