Beetroot & chocolate cake

Beetroot & chocolate cake

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(77 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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kittybibidy
26th Sep, 2008
3.05
Made this yesterday, daughter had no idea about the beetroot! Nice texture but too chocolatey. Quite a thick batter, messy! Would only make again occasionally.
vjohan
22nd Sep, 2008
5.05
This cake is so delicious and moist. I surprised all my friends with the beetroot eliment. Also used this recipe and made muffins instead
fakerandson
18th Sep, 2008
I made & loved this cake, I took it into work for all to try & as you suggested, guess the ingredient. Nobody did of course & were intrigued when they found out. I did however replace some of the coco powder with plain drinking chocolate & a customer who is also a subscriber tried the recipe & said that her's didn't taste as good as mine then I remembered the sustitution. It made it less strong. I'd say this is a cake I'll be making many times in the future. Next time I'm trying it with grated raw beetroot.

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