Beetroot and Dark Chocolate Cake
This is a really moist and chocolatey cake. Simple to make. The kids didn't even realise it had beetroot in the first time I made it. Decorate by dusting with icing sugar or it is delicious served warm with custard.
Ingredients
Serves: 8
- 100g drinking chocolate
- 230g self-raising flour
- 200g caster sugar
- 100g dark chocolate, minimum 60% cocoa solids broken into pieces.
- 125g unsalted butter
- 250g cooked beetroot, grated
- 3 large eggs
Directions
Preparation:30min ›
Cook:50min ›
Ready in:1hour20min
- Preheat oven to 180 degrees C. Butter and flour a 18cm round cake tin.
- Sift flour and drinking chocolate together in a bowl, then stir in the sugar.
- In a bowl suspended over a pot of hot water, melt the chocolate and butter.
- Add the beetroot and the eggs and mix well.
- Eventually add the beetroot mix to the dry ingredients and mix well.
- Pour the mix into the prepared tin and bake for 50 mins until a skewer comes out clean. Leave to cool in tin for ten minutes.
- Decorate by dusting with icing sugar or it is delicious served warm with custard.
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Reviews and Ratings
Global Ratings:
(19)
Reviews in English (23)
I made this over the weekend but changed the ingrediant's a little and added 1 cup roughly chopped walnuts and 1/2 cup dark choc chips (about 150g) which I thought were nice editions (especially the walnuts). Altered quantities were as follows 100g cocoa 350g self-raising flour 200g caster sugar 200g dark chocolate 125g unsalted butter 350g cooked beetroot, grated 3 large eggs I baked it for 1hr 10mins in 2 x loaf tins and it turned out nicely. You're right that it's delicious served warm with custard! And I love that you get that chocolate hit followed by a rich earthiness from the beetroot then a second chocolate hit at the end. Definitely makes for an interesting twist on a chocolate cake and sounds super impressive to your in laws! - 17 Jun 2012
I've made it again (as I loved it) but stuck it cupcake tins! Makes 16 small - medium cupcakes. Checked them at 25mins in my fan forced oven at 180 degrees, and they needed 5 extra mins. Totally cheated by using Aunt Betty's Choc frosting on top - but was a total success!! - 07 Oct 2011
Really delicious. It took me 1 hour and ten mins in a fan forced oven - I just checked it every 10 mins from 50, and was perfect (I also cooked it in a loaf tin which may have contributed to this). Keep an eye on her. The beetroot adds a fabulous moistness - without any earthy-ness that I so often associate with cooked beetroot. - 31 Jul 2011