Decadent Beetroot Chocolate Cake
Traditional British Recipes

Decadent Beetroot Chocolate Cake

Baking
serves 12

This beetroot chocolate cake is deep, moist and properly chocolatey, with the beetroot adding tenderness rather than an obvious earthy flavour. It is a useful make-ahead bake for birthdays, afternoon tea or pudding after a Sunday lunch.

The ganache-style icing gives the cake a clean finish without much fuss. Let the sponge cool fully before icing so the topping sets into a smooth, sliceable layer.

DessertParty
20 mins prep40 mins cook1 hr total

  1. Heat the oven to 180°C (160°C fan). Grease and line a 23cm round cake tin with baking paper.

  2. Melt 150g of the dark chocolate with the butter in a heatproof bowl set over barely simmering water, then take off the heat and cool for 5 minutes.

  3. Whisk the eggs and caster sugar together until pale, slightly thickened and foamy.

  4. Fold the melted chocolate mixture into the eggs, then stir through the grated beetroot.

  5. Sift in the flour, cocoa powder, baking powder and salt, then fold gently until there are no dry pockets.

  6. Spoon the batter into the tin, level the top and bake for 35–40 minutes, until the cake is set and a skewer comes out with a few moist crumbs.

  7. Cool in the tin for 15 minutes, then turn out onto a rack and leave to cool completely.

  8. Warm the cream until steaming, pour it over the remaining 50g dark chocolate, leave for 2 minutes, then stir until glossy.

  9. Spread the icing over the cooled cake, drizzle with melted white chocolate if using, and leave to set before slicing.

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