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Beetroot & chocolate cake

Beetroot & chocolate cake

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A star rating of 3.7 out of 5.90 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8 slices

Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist

Nutrition: per serving
HighlightNutrientUnit
kcal594
fat34g
saturates7g
carbs71g
sugars45g
fibre3g
protein7g
low insalt0.78g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2008

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Overall rating

A star rating of 3.7 out of 5.90 ratings
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