Blitz-and-bake beetroot & chocolate cake

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• farrah

  22 July 2011

  farrah rated and commented on this recipe

  

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

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• Phil

  17 August 2011

  Phil rated and commented on this recipe

  

  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.

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• EmmaMc

  30 August 2011

  EmmaMc rated and commented on this recipe

  

  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...

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• Anca

  09 October 2011

  Anca rated and commented on this recipe

  

  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.

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• Hippynat

  17 November 2011

  Hippynat rated and commented on this recipe

  

  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!

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• Cupcake

  26 November 2011

  Cupcake rated and commented on this recipe

  

  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!

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• Emma.E.Watt

  15 December 2011

  Emma.E.Watt commented on this recipe

  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!!

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• Belkey

  23 January 2012

  Belkey rated and commented on this recipe

  

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

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• MoJoJoJo

  28 January 2012

  MoJoJoJo rated and commented on this recipe

  

  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!

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• wendy

  30 January 2012

  wendy commented on this recipe

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

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• Nats

  02 February 2012

  Nats rated and commented on this recipe

  

  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.

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• neal

  06 July 2012

  neal commented on this recipe

  lovely with a cup of tea and a sit down.

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• StormyRaincloud

  18 July 2012

  StormyRaincloud commented on this recipe

  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.

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• JAG

  26 July 2012

  JAG commented on this recipe

  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.

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• JAG

  26 July 2012

  JAG rated and commented on this recipe

  

  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.

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• Maycrofte

  10 August 2012

  Maycrofte rated and commented on this recipe

  

  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

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• Penny

  18 August 2012

  Penny commented on this recipe

  I didn't use as much sugar and a little extra beetroot. I used freshly cooked beetroot chilled. It was quite runny. I put it into two 1llb loaf tins and cooked for less time. Excellent result, dark sticky and rich would be lovely slightly warm with cream or ice cream. Its very rich so you don't need a lot of it.

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• easy recipes fan

  03 September 2012

  easy recipes fan rated and commented on this recipe

  

  Super easy recipe and pretty quick too! I was worried about the oil as I have found this makes cakes quite greasy but, in this case, it didn't. The flavour of the beetroot was a bit muted but I'm sure it really contributed to the general moistness. Got good feedback too!

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• Vhays84

  01 October 2012

  Vhays84 commented on this recipe

  I made this as a 3 tiered cake and the feedback was incredible! I have already had requests for another! I added over 200gm of beetroot& grated it then squeezed out the excess juice rather than blending. The mix was also quite thick so I loosened with a little full fat milk. I also melted the chocolate and folded it in to the mix. I threw all ingredients in together and whisked together, and cooked at 160.

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• Fiona

  06 October 2012

  Fiona rated and commented on this recipe

  

  For my first attempt at baking in eons, not bad at all, a blend of moist, gooey ( I used aldi dark chocolate with orange and nuts), and a pleasant outer crunchy texture. Probably beginners luck. I blended the beet root but had to stir in the rest by hand, not to difficult

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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 7.0g, carbohydrate 71.0g, fat 34.0 g, saturated fat 7.0g, fibre 3.0g, sugar 45.0g, salt 0.78 g

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