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Our Ultimate Beetroot & Chocolate Cake


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Rate this recipe 3.3/5 (128 Votes)


  • 250g plain cooked (vacuum packed) beetroot, drained
  • 200g quality dark chocolate (70% cocoa)
  • 200g plain flour
  • 200g unsalted butter*, melted
  • 100g dark brown sugar
  • 100g caster sugar
  • 3 large eggs
  • 2tbsp cocoa powder
  • 2tsp baking powder
  • 1tsp vanilla extract
  • Icing sugar for dusting


servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 50mins
Cost Average budget


Step 1

Pre heat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.

Step 2

Chop the beetroot into quarters and puree in a food processor.

Step 3

Break the chocolate into small pieces and put to one side - some larger pieces will give the cake a great texture.

Step 4

Add the remaining ingredients, including the broken chocolate, to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.

Step 5

Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.

Step 6

Dust lightly with icing sugar and serve in wedges. For dessert, this cake is great with a little crème fraiche on the side.

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