Chocolate beetroot cake - recipe

Chocolate beetroot cake

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For the cake

For the ganache

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line the base of a 23cm (9″) round, deep cake tin with baking parchment.

  2. 2

    Drain and dry the beetroot, then chop roughly and place in a food processor. Blend until smooth, add the eggs, oil and sugar and blend again until smooth.

    For this step you'll need:

    • 200g Beetroot cooked
    • 3 Egg(s) (free range) beaten
    • 200ml Sunflower oil
    • 200g Unrefined light muscovado sugar
  3. 3

    Add the remaining cake ingredients and blend until well mixed.

    For this step you'll need:

    • 175g Self-raising white flour
    • ½tsp Baking powder
    • 50g Cocoa powder
    • 100g Dark chocolate chips
  4. 4

    Spread mixture in the cake tin and bake for 45-50 minutes or until a skewer comes out cleanly. Allow to cool for 10 mins then turn the cake out and allow to cool completely.

  5. 5

    To make the ganache, pour the carton of double cream into a pan, add the golden caster sugar, and heat until it is about to boil.

    For this step you'll need:

    • 142ml Double cream
    • 1 tbsp Unrefined golden caster sugar
  6. 6

    Take off the heat and pour it over the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Allow too cool until it is thick enough to pour over the cake. Allow to set and serve in slices with cream if liked.

    For this step you'll need:

    • 100g Dark chocolate chips

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