Beetroot and Dark Chocolate Cake

    1 hour 20 minutes

    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.

    68 people made this

    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

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Butter and flour a 18cm round cake tin.
    2. Sift flour and drinking chocolate together in a bowl, then stir in the sugar.
    3. In a bowl suspended over a pot of hot water, melt the chocolate and butter.
    4. Add the beetroot and the eggs and mix well.
    5. Eventually add the beetroot mix to the dry ingredients and mix well.
    6. 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.
    7. Decorate by dusting with icing sugar or it is delicious served warm with custard.

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    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