Blitz-and-bake beetroot & chocolate cake

Blitz-and-bake beetroot & chocolate cake

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(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
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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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mscupcake
3rd Apr, 2011
4.05
(forgot the rating :()
mscupcake
3rd Apr, 2011
4.05
This was an intriguing cake to try and I found it worked well and was both moist and tasty - and easy! There was no problem with my processor - it poured into the tin like a nice, thick batter. Did everybody use cooked beetroot? I had fresh and boiled it first so it was nice and soft to process - no problem. Vacuum packed would be fine, samsam. However, the change I did make that I think probably made a difference was that I halved the amount of cocoa - 100g is a LOT. I thought that might make it dry and it would certainly be strong-tasting. 50g was fine to make a good, dark, chocolatey taste but not to be over-powering. As to using chocolate powder .... no ... too light and too sweet (it's only half cocoa, after all, and half sugar!). Also I think chopping the chocolate is best as you want patches of stronger chocolate, not to have it completely smoothly mixed into the mixture.
manolia
22nd Mar, 2011
4.05
The cake tasted lovely but did give my blender difficulty, It is better to use an electric whisk and I recommend adding pecan or walnuts to give it an extra crunch
samanthajohnson
9th Mar, 2011
Can someone clarify whether the beetroot specified in the recipe is beetroot you get in vacuum packs? i am unsure what cooked beetroot means... silly i know :-S
kimsheader
26th Jan, 2011
5.05
This has turned into my speciality dessert that everyone LOVES. What's even better is it is possibly the easiest thing I have baked! The beetroot makes it very moist and quite sweet so the bitterness of the dark chocolate works perfectly with it. Yum, & I don't like cake that much!!
helenmaleary
12th Oct, 2010
5.05
This recipe is amazing, I've got to say it's one of the best cakes I've made. I did use drinking chocolate instead of cocoa powder (Only because I forgot to buy more cocoa powder!) which might be why it's a lighter cake than the guys that used cocoa. It stayed so moist and I couldn't taste the beetroot, it just has a lovely rich earthy taste - perfect for autumn. Mind you, mine did take about 2 hours to cook, whether that was to do with the recipe or my oven I'm not so sure. I used a blitzer rather than food processor which worked fine, although had a bit of an issue with the amount of oil but otherwise rather easy to make. Would recommend you give this a try.
sheepthesheep
27th Sep, 2010
5.05
this ROCKS! Cooked it in square flat tin so it came out like a brownie. My husband, who HATES beetroot and wont even open the fridge if there is any in it, ate it and loved it. His face was a picture when I told him what was in it. Served with chocolate custard for a wonderful pud.
kirkles
6th Sep, 2010
1.05
Won't be making this cake again. The motor on my food processor struggled. I took it out the oven after 40 minutes when there was smoke pouring out the oven. The cake was charcoal and had to go into the bin. I am very dissapointed as I was making this for a special occasion and bought all the ingredients. An expensive waste of money and a couple of hours effort.
oonaguna
25th Aug, 2010
A very easy recipe, moist and quite tasty. To make it even tastier and a little more special, I sliced it in half and filled it with a vanilla buttercream, yum!
noisysarah
5th Aug, 2010
4.05
ok so it is really yummy!

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