Blitz-and-bake beetroot & chocolate cake

Blitz-and-bake beetroot & chocolate cake

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(69 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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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kasiakoczwara's picture
kasiakoczwara
27th Apr, 2016
3.8
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
10th Jan, 2016
5.05
i really liked this recipie, but i used melted butter instead of oil, tastes much better.
TheEightHours's picture
TheEightHours
14th Sep, 2015
Love how there's so many good recipes using vegetables and alternative ingredients. If you want a 'healthier' but still yummy snack then try these Peanut Butter Energy Balls. You can use this recipe for a cheesecake/tart base? https://theeighthours.wordpress.com/2015/09/12/peanut-butter-energy-balls-2/
craftybeggar
7th Jul, 2015
2.55
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
27th Feb, 2015
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
16th May, 2014
0.05
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
9th Jun, 2014
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
14th Sep, 2013
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
24th Aug, 2013
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
26th Jul, 2013
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.

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LanaP
27th Feb, 2015
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