Beetroot and Chocolate Cake

A beetroot recipe sure to please even the fussiest customers.

Serves 6 people


  • 1 teaspoon(s) Vanilla Extract
  • 250 grams Raw Beetroot
  • 250 grams Dark Chocolate 70% Cocoa Solids
  • 100 grams Self Raising Flour
  • 100 mL Sunflower Oil
  • 200 grams Light Muscavado Sugar
  • 3 Large Free Range Eggs
  • 0.5 teaspoon(s) Bicarbonate of Soda
  • 0.5 teaspoon(s) Baking Powder
  • 150 grams Dark Chocolate
  • 150 grams Icing Sugar
  • 100 grams Soured Cream

Preheat the oven to 180°C/fan160°C/gas 4. Grease a 22cm round, loose-bottomed cake tin with a little butter and line the base with baking paper.

Place the dark chocolate in a bowl and set over (not in) a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool a little.

Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together until the mixture is smooth and creamy ( approx 3 minute if using a electric whisk) Stir in vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder and gently fold in.

Using a pair of rubber gloves to protect your fingers from staining, 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 50 minutes-1 hour. Cover with foil if the cake browns too quickly. Test the cake by inserting a skewer into the centre to see if it comes out clean. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.

For the icing, place 150g plain 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 and sides of the cooled cake and serve.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease a 22cm round, loose-bottomed cake tin with a little butter and line the base with baking paper.

Place the dark chocolate in a bowl and set over (not in) a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool a little.

Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together until the mixture is smooth and creamy ( approx 3 minute if using a electric whisk) Stir in vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder and gently fold in.

Using a pair of rubber gloves to protect your fingers from staining, 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 50 minutes-1 hour. Cover with foil if the cake browns too quickly. Test the cake by inserting a skewer into the centre to see if it comes out clean. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.

For the icing, place 150g plain 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 and sides of the cooled cake and serve.

Ingredients

  • 1 teaspoon(s) Vanilla Extract
  • 250 grams Raw Beetroot
  • 250 grams Dark Chocolate 70% Cocoa Solids
  • 100 grams Self Raising Flour
  • 100 mL Sunflower Oil
  • 200 grams Light Muscavado Sugar
  • 3 Large Free Range Eggs
  • 0.5 teaspoon(s) Bicarbonate of Soda
  • 0.5 teaspoon(s) Baking Powder
  • 150 grams Dark Chocolate
  • 150 grams Icing Sugar
  • 100 grams Soured Cream
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