Beetroot & chocolate cake

Beetroot & chocolate cake

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(79 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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 100g dark chocolate, (not too bitter), chopped into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    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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mo-jo-jo-jo
28th Jan, 2012
5.05
I made these for my 18 month daughter as she seems to be avioding all veg at the moment! I halved the recipe and made 15 cupcakes and left out the chocolate chips as she is CMPI (cows milk protein intollerant) so liked that the recipe was dairy free and I didn't have sub. I didn't find them dry at all, quite the opposite in fact. My DD didn't really like the cakes, but think it was the cocoa/chocolate flavour as she's not had it before, Myself and Daddy liked them though and as I had LOADS of beetroot left I made them again without the cocoa instead adding a 1/2tsp cinnamon and mixed spice and mixed the beetroot juice with a little icing sugar and drizzled it over the top and my daughter loved them!
eleanormayo
23rd Jan, 2012
4.05
This cake is surprisingly good, but not a squidgy chocolate cake if that is what you are after.
emmae_watt
15th Dec, 2011
Only use your food processor for chopping up the BEETROOT and then pour into a food mixer!! Mixing all the ingredients in the food processor may burn the motor out!! I found this out! But a lovely recipe to try and try again!! Also any hand held devices may not cope with the mixture either!!
poundsandounces
26th Nov, 2011
5.05
I made this yesterday. I grated the beetroot and mixed it all by hand, it is a very thick mixture. I also used a hot chocolate sachet for 30g and made the rest up with Green and Blacks cocoa powder, plus used plain choclate drops rather than having to chop the chocolate. It is a rather dry cake, but then cakes like this can be, I dont think it took away from the taste at all. In fact OH thinks it is one of the best cakes I have made! Will make again as it is quite easy if rather messy!
hippynat
17th Nov, 2011
5.05
A very yummy cake indeed, moist and chocolatey even if my oven was a little hot and i burnt it a bit! (my fault as the oven has lost temp markings on the knob!) already planning the next bake!
ancalumei
9th Oct, 2011
5.05
Made it by hand, only used the food processor to finely chop the beetroot. It came out picture-perfect, smelled and tasted very chocolaty, but I, too, found it rather dry. However, it goes down well with a cup of tea, it's not too sweet and tastes like a brownie (with much less effort to make) so I'll be making again.
emmamcgill
30th Aug, 2011
2.05
Agree with some of the comments here - made this with my daughter and we also found it was a very messy recipe and then were both disappointed at how strong and indeed dry it was. I ended up sending it with my husband into his work for a treat - they ate it and enjoyed working out the 'secret' ingredient! Wouldnt make again...
phil52
17th Aug, 2011
5.05
Baked this today fantastic but will need a larger tin. If any one likec chocholat they will love this one. I am looking for ideas to use all the beetroot I have in the ground any pickles or chutney recipe sugestions welcom.
farrah07
22nd Jul, 2011
5.05
very good recipe, unusual combo but a treat to eat! will definately make again
rosieatwood
16th Jul, 2011
2.05
Rather dry. Could do with more beetroot.

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