use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterstützt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.

Chocolate Beetroot Cake

It might sound like a weird combination but this easy chocolate beetroot cake is actually seriously delicious. Beetroot’s sweet and yummy – and it goes perfectly with chocolate in this simple but divine recipe. It includes both drinking chocolate and melted dark chocolate – plus a chocolate ganache icing – for extra depth of flavour. A raspberry and thick cream filling is the finishing touch that makes this perfect for any special occasion.

It might sound like a weird combination but this easy chocolate beetroot cake is actually seriously delicious. Sweet and yummy! Learn more here.

  • Cooking Time
    40 minutes
  • Prep Time25 minutes
  • Servings10 portions
recipe image Chocolate Beetroot Cake
  • 180g Flora Buttery
  • 225 g golden caster sugar
  • 3 Medium eggs
  • 2 tsp vanilla extract
  • 100 g plain chocolate, broken into pieces and melted in a heatproof dish over a pan of simmering water
  • 100 g plain flour
  • 100 g self-raising flour
  • 100 g drinking chocolate
  • 1 tsp baking powder
  • 200 g cooked beetroot, and whizzed in the food processor until very finely chopped
  • -Filling-
  • 2 tbsp raspberry jam
  • 150 ml whipping cream, whipped until thick
  • -Ganache-
  • 115 ml whipping cream
  • 100 g plain chocolate, broken into pieces
  1. Preheat oven to gas mark 5/190°C /170°C fan/375°F.
  2. Beat together the melted Flora, sugar, eggs and vanilla extract until mixture is smooth; about half a minute in the food processor should do it.
  3. Add melted chocolate and mix together thoroughly.
  4. Sieve the plain and self-raising flour, drinking chocolate, and baking powder together into a large mixing bowl.
  5. Make a well in the centre, add in runny chocolate mixture and fold the mixture together. Fold in the finely chopped beetroot.
  6. Divide the mixture among two greased, lined 18cm (7 inch) prepared cake tins. Bake in the oven for 30–40 minutes until cooked through.
  7. Cool on wire rack and remove greaseproof paper from the base of each cake.
  8. Sandwich the two cakes together. If necessary, level the top of one cake off slicing off any prominent risen peak. Spread the newly levelled top with a nice thick layer of jam. Turn the other cake upside-down and spread the whipped cream evenly over the base before turning it the right way up again and putting it on top of the jam-covered layer.
  9. To make the ganache, place the cream in a saucepan and bring to the boil, stirring continuously. Add the chocolate and stir until the chocolate is melted and the mixture combined. Pour into a bowl and whisk until fluffy and cool. Spread the ganache smoothly and evenly over the top of the cake.