Rich Beetroot & Chocolate Cake

Fresh beetroot has an overstated colour with an understated flavour. The sweetness of beetroot balances perfectly with the bitter dark chocolate to keep this cake lovely & moist. A winner everytime!


1 Large Cooked Beetroot, grated (about 175g in weight)

200g Plain Flour

100g Cocoa Powder or Drinking Chocolate

1 tbsp Baking Powder

250g Golden Caster Sugar

3 Eggs

2 tsp Vanilla Extract

200ml Sunflower Oil

100g Dark Chocolate (not too bitter) 50g chopped into small pieces / 50g melted


  1. Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz. 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 melted chocolate plus the chocolate pieces, 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.
  3. Serve in slices with dollops of crème fraîche or clotted cream.
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