Beetroot & chocolate cake

Beetroot & chocolate cake

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(83 ratings)

Prep: 15 mins Cook: 1 hr


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


  • 1 large cooked beetroot, about 175g in weight, roughly chopped



    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



    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


  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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16th Jul, 2011
Rather dry. Could do with more beetroot.
25th Jun, 2011
The baking powder measure is incorrect. For 200g flour you only need one teaspoon not a tablespoon. This could cause dissapointing results.
20th Jun, 2011
Really nice but I didn't like the dark chocolate in it so I used milk chocolate instead. Yum!
3rd Apr, 2011
(forgot the rating :()
3rd Apr, 2011
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.
22nd Mar, 2011
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
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
26th Jan, 2011
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!!
helentush's picture
12th Oct, 2010
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.
27th Sep, 2010
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.


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