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Beetroot Chocolate Cake with Cream Cheese Frosting

Beetroot Chocolate Cake with Cream Cheese Frosting

A deep, moist chocolate cake with beetroot, finished with a tangy cream cheese frosting.

75 mins total for first methodServes 12Grill
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep45 mins cook75 mins total

  1. Heat the oven to 180°C/160°C fan/gas 4. Grease and line a 20 x 30cm traybake tin.

  2. Melt the chocolate gently, then leave it to cool for a few minutes. Blend the beetroot with the buttermilk and vinegar until mostly smooth.

  3. Beat the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, then fold through the melted chocolate.

  4. Sift in the flour, cocoa powder, baking powder and salt. Fold in the dry ingredients alternately with the beetroot mixture until no dry streaks remain.

  5. Spread the batter into the tin and bake for 40–45 minutes, until risen and a skewer inserted in the centre comes out with only a few moist crumbs.

  6. Cool in the tin for 10 minutes, then transfer to a rack and cool completely.

  7. Beat the cream cheese, icing sugar and vanilla extract until smooth. Spread over the cold cake and cut into squares.

Notes

The beetroot hearts add a decorative touch to the cake, but can be optional if preferred. The cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture.
About this recipe

This beetroot chocolate cake is rich, tender and easy to make in one tin. Cooked beetroot adds moisture and a subtle earthy sweetness while dark chocolate and cocoa give the sponge a deep flavour.

Spread the cooled cake with a simple cream cheese frosting, then cut into squares for afternoon tea or a celebration.

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