Beetroot chocolate cake

    1 hour 20 min

    Have your friends and family guess the secret ingredient...beetroot! A moist, rich and delectable cake sure to please even the most apprehensive of cake lovers.

    7 people made this

    Serves: 10 

    • For the cake
    • 250g uncooked beetroot
    • 275g plain chocolate, chopped
    • 100ml sunflower oil
    • 200g golden caster sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 110g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 55g ground almonds
    • For the buttercream icing
    • 85g butter
    • 175g icing sugar
    • 2 tablespoons cocoa powder
    • 1 tablespoon full fat milk

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

      For the cake:

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 22cm springform cake tin with baking parchment.
    2. Peel the beetroot (wear gloves and an apron if you want to avoid staining) and grate finely. Place the grated beetroot inside a cheesecloth and squeeze out any excess liquid. Set aside.
    3. Over a double boiler, melt the plain chocolate, then once melted remove from the heat and set aside.
    4. In a large mixing bowl, combine the oil, sugar, vanilla and eggs and whisk using an electric whisk until thick and creamy. Sift in the flour, bicarb, baking powder and salt, and then fold in together with the ground almonds and melted chocolate.
    5. Fold the grated beetroot into the cake mixture. Transfer the cake mixture to the prepared tin and smooth the top.
    6. Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully on a cooling rack.
    7. For the buttercream icing:

    8. In a bowl, mix together the butter and icing sugar until smooth, Add the cocoa powder and milk and mix again until smooth.
    9. Transfer cooled cake to a serving plate then spread the icing over the top. Slice and serve.

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