Beetroot and Chocolate Cake

Beetroot and Chocolate Cake

Who said you can't have your cake and eat it too?


This is a scrumptiously moist and rich Beetroot and Chocolate Cake. What makes this cake so great is the addition of grated, raw beetroot. If you find yourself a little put off just think of carrot cake and other ‘strange’ food combinations that really work well together: coca-cola and pork, balsamic vinegar and strawberries, basil in desserts… and so on. It’s also not that strange if you think about beetroots, they are very sweet and and contain a lot of juice. The addition of beetroot in this cake adds another sweet dimension and moisture to an already fabulously classic cake: chocolate cake. If you love a good moist chocolate cake, you have to try this one – it is seriously good.



Plus, I love the idea of having my dessert and vegetables at the same time, and as the beets go in raw and are cooked into the cake it surely adds a lot of goodness to a usually sinful treat. So one could say that adding beets to your cake makes your cake healthier, so perhaps we can have our cake and it it too.




Aside from this cake being amazing, the icing is also to die for. The combination of melted milk chocolate, sour cream and icing sugar is phenomenal. When you beat them all together you end up with a mousse-like chocolate icing –I had to restrain myself from eating all the icing while I was icing the cake. It keeps well and can go on any cake you desire. I also want to try this recipe using white chocolate which I think will go brilliantly on chocolate brownies. For More beetroot recipes check out my Beetroot and Orange Ice-cream and my Beetroot Pasta.



Beetroot and Chocolate Cake

Serves 8–10

prep time: 20 minutes cooking time: 45- 50 minutes, plus cooling time.


250g dark chocolate, broken up

3 large free-range eggs

200g muscovado sugar

100ml sunflower oil

1 tsp vanilla extract

150g self-raising flour

½ tsp bicarbonate of soda

1 tsp baking powder

70g ground almonds

250g raw beetroot

For the icing

200g milk chocolate

100g icing sugar

100g soured cream


Preheat the oven to 180°C. Grease a 23cm round, loose-bottomed cake tin with a little butter and line the base with baking paper.

Place the plain chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool.

Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together, using an electric hand whisk, for about 3 minutes until the mixture is smooth and creamy. Stir in vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder and gently fold in, together with the ground almonds.

Peel and grate the beetroot, then squeeze out the excess liquid. Fold the beetroot into the mixture with the cooled chocolate, until thoroughly mixed.

Pour the mixture into the prepared tin and bake for 45–50 minutes. Test the cake by inserting a skewer into the centre to see if it comes out clean. Cover with foil if the cake browns too quickly. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.

For the icing, place 200g milk chocolate in a bowl set over a pan of gently simmering water. Allow to melt gently until smooth. Set aside to cool, then beat in icing sugar and soured cream until you have a thick, creamy and spreadable icing. Spread it over the top of the cooled cake and serve.

This recipe was adapted from a Nigella Lawson recipe:


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