Chocolate and beetroot cake

Chocolate and beetroot cake

By
From
Lucy's Bakes
Makes
1
Prep
15 mins
Cooking time
30 mins
Photographer
Jacqui Melville

If you did not know beetroot was an ingredient here I think you would struggle to indentify it – why bother adding it then, you ask? Well, it adds a real depth of flavour, an earthiness and sweetness and I think, seems to make it even more chocolatey. I love the vivid pink icing made with the beetroot juice but you can smother it with ganache or chocolate fudge icing if you prefer. Whichever way, this is a wonderfully rich chocolate cake. Remember to weigh the beetroot after you have peeled and grated it!

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
250g dark chocolate
240g raw beetroot, finely grated
3 eggs
200g caster sugar
150g plain flour
10g baking powder
pinch salt
100g vegetable oil

For the decoration

Quantity Ingredient
150g butter, at room temperature
250g icing sugar, sifted
beetroot juice, squeezed from grated beetroot, (see above)
50g dark chocolate

Method

  1. Preheat the oven to 190°C. Line a 20 cm round, deep cake tin with baking paper.
  2. Break the chocolate into small pieces, place in a bowl and microwave for 1 minute on full power. Remove, stir and repeat every 30 seconds (stirring in between each melt). Alternatively, place the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted.
  3. Allow to cool for 5 minutes. This is important!
  4. Squeeze the beetroot to remove the excess juice and reserve for the buttercream. Set aside.
  5. Add the eggs and sugar to the cooled chocolate and whisk until thick.
  6. Add the flour, baking powder, salt, oil and squeezed raw beetroot and fold the mixture together using a metal spoon until blended well.
  7. Turn into the prepared cake tin and bake for 30 minutes or until it is springy to the touch or a cocktail stick inserted in the centre comes out clean.
  8. Meanwhile make the buttercream by beating the butter, icing sugar and beetroot juice together until smooth, fluffy and vivid pink in colour.
  9. Turn the cake out on to a wire rack, remove the paper and leave to cool. Pipe or spread the buttercream over the cake. Make squiggles or the word ‘beetroot’ using the chocolate. When set, arrange on top of the cake.

Note

  • This recipe is vegetarian and nut-free.

What the testers say

  • LYDIA CUFFLIN AND SIMON CHILDS– ‘Th is stays really yummy for a good few days and the beetroot and chocolate are surprisingly good together. Delicious!’

    PENNY VICKERS – ‘I was amazed that this was so chocolatey and moist. My buttercream was very vivid so I might do a chocolate buttercream next time.’

    FIONA GALLAGHER AND OLLIE EVANS – ‘We ate this at 5 p.m. with coffee and friends for a treat. Easy to make – really good, earthy flavours and I imagine it would be good with clotted cream.’

Tip

  • Wear latex gloves when grating the beetroot to prevent pink fingers!
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