Blitz-and-bake beetroot & chocolate cake

Blitz-and-bake beetroot & chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(68 ratings)

Prep: 15 mins Cook: 1 hr


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
Save to My Good Food
Please sign in or register to save recipes.


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



    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

    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



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

  • 2 tsp vanilla extract
  • 200ml 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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (92)

kasiakoczwara's picture

I've changed cocoa for drinking chocolate, and used milk chox drops - much more eatable for kids. And it was real hit! Great with custard, or lightly whipped cream.

firtrach's picture

i really liked this recipie, but i used melted butter instead of oil, tastes much better.

craftybeggar's picture

Made this to use up some allotment beetroot. All I can say is that it was ok, nothing special, top and sides ended up quite dry and crusty but the middle was ok but probably slightly underdone after an hour, didn't want to cook it any longer and risk the top and sides being drier than they already were. Probably won't bother making again. Suggest serving it with some fruit with juice to soak into the cake or maybe some ice cream or custard.

LanaP's picture

Too much sugar, too much baking powder and I used 150ml of coconut oil... much better than heaps of sunflower oil. Baked in two smaller tins on a lower temp.

jacesterr's picture

not very impressed because although I followed the recipe, the top has already gone too well done and smells burnt already, with 20 mins left to bake. the inside is still not cooked so i have covered it with foil. very disappointed as this is a birthday gift for tomorrow. Will have to start again as I can't give this to anyone. also the mixture is too stiff for my brand new mixer.

serendipitymel's picture

Hi Jacesterr,
Just a thought but I used to have this problem with cakes so I asked the expert on a pastry course I was on. He said the most common cause is the wrong temperature inside the oven so although you set the dial to the correct temp the real temp inside is different, especially if the oven is a few years old. I got an oven thermometer and discovered that my oven was actually 40 degrees C higher than it should be! So now I just adjust the temp down and everything cooks as it should. Hope this helps. X

karenjuppy's picture

I love this cake, its so yummy and easy to make. I used bournville chocolate instead of cooking chocolate.and it work really well it was loverly.

Sid's picture

I was really looking forward to this as I had eaten a fantastic chocolate and beetroot cake at a local restaurant. This is not a cheap cake to make (the choc alone was £1.60) but I thought it would be worth it for a treat. However, I think the oil is a mistake as it over powers everything and now I have this rich cake that my family will not touch. Very disappointed with this result and wish I'd baked the Nigel Slater that was my original choice. You live and learn though.

hollyslb's picture

It was ok, I swapped the dark chocolate to milk, as a lot of the comments said it was very bitter and my other half doesn't like bitter or dark chocolate, also i used 1 tsp rather than tbsp of baking powder, this worked well.We had it with custard which was lovely, but on its own it is quite dry so I'd recommend cream or custard to serve.

pose83's picture

I really liked this cake and got great feedback, but I think the temperature was too high. My oven is fan assisted and I put it on 180C, but after 45 mins it was burning and I had to cut off the sides. I served it with a dark chocolate ganache.

lady_burnit's picture

Nothing against the cake recipe, it was easy to follow and the cake rose perfectly. However on personal note and it tasted awful.

turrifftorpey's picture

I agree with Jackie...change the coco with drinking chocolate, particularly if going to serve without anything sweet. I tried adding white chocolate buddies, cooked as muffins and serve warm. Fabulous winter treat.

janem49's picture

Fantastic, delicious chocolate cake and very easy to make. Left out the chocolate chips and used a tub of chocolate Philadelphia in the middle. Really nice, will make again.

ladysue's picture

This cake is one of the very best I have ever made or eaten. My 5 year old grandson thinks this is totally delish. I have made this a few times and passed it on to many of my family .

lindavillefranche's picture

was it really 1 tbsp (1 tablespoon) baking powder? After 1 hour in oven the top of the cake was nearly taking off. Can only assume too much BP. Otherwise tasted good and no probs with mixing in the food processor.

meridan32's picture

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

vhays84's picture

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.

elisaponsele's picture

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!

pennynigel's picture

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

LanaP's picture

TIP>>> Use less sugar. Use less baking powder. Use 150ml of coconut oil instead of sunflower oil. Bake it in two smaller tins on a lower temperature

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.