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

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pose83
24th Jun, 2013
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
15th May, 2013
1.05
Nothing against the cake recipe, it was easy to follow and the cake rose perfectly. However on personal note and it tasted awful.
turrifftorpey
5th May, 2013
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
1st Dec, 2012
5.05
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
28th Oct, 2012
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
8th Oct, 2012
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
6th Oct, 2012
4.05
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
1st Oct, 2012
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
3rd Sep, 2012
3.05
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
18th Aug, 2012
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.

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.