Chocolate Beetroot Cake Recipe

Chocolate Beetroot Cake Slice

I love the fact that my blog now covers a broader range of subjects because it means I can include posts like this! I absolutely love baking, but I really don’t do it often enough. I thought it’d be fun to find some recipes of things I want to try out and share them with you.

So first up is a chocolate cake with a twist, the BBC Good Food’s Eggless Beetroot Cake. I know what you’re thinking, it sounds awful, but with chocolate in the mix it’s a pretty awesome cake! You can’t really taste the beetroot but it keeps it moist (hate that word!!) and it gives the cake a lovely red/brown colour.

I had to improvise a little with this recipe as it says use a 20 cm springform cake tin. My smallest is 22 cm so I decided to add half again to all the ingredients so that the cake wouldn’t be too thin! (I.e. if the recipe says 100 ml of oil, I used 150 ml instead.) All the bits in Italics are little things I’ve added to the information 😀

Ingredients (as per the instructions):

  • 100ml rapeseed oil – I used vegetable oil for this instead.
  • 175g (drained weight) vacuum-packed beetroot (not in vinegar)
  • 175g dark soft brown sugar – I didn’t have any dark sugar, so I used light, it seemed to work just as well!
  • 200g self-raising flour
  • 1 tbsp baking powder
  • 50g cocoa powder
  • 200g 0% fat natural yoghurt – I used low fat rather than non-fat as it was cheaper.
  • 2 tsp vanilla extract

Recipe1ingredients

Equipment I used:

  • Kmix mixer
  • Weighing scales
  • Measuring jug
  • Measuring spoons
  • Hand blender and saucepan
  • Springform cake tin (not pictured)
  • Spatula (not pictured)
  • Skewer (not pictured)


Recipe1equipment

Instructions:

  • Heat oven to 180C/160C fan/gas 4 (to be honest, I always heat the oven when I’ve finished – saves wasting electricity if you take ages to do something!) Grease and line a deep 20 cm springform cake tin with baking parchment (for this step I lined the bottom only with greaseproof paper and greased the edges with butter).
  • Tip the beetroot into a food processor and whiz to a purée. Add the remaining ingredients, along with ¼ tsp salt (bugger, I knew I forgot something. I also mixed the ingredients in my Kmix rather than in a food processor) and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hour or until a skewer comes out clean. (Although I had a slightly larger quantity of ingredients, my cake only needed 50 minutes!)


Recipe1mixing

Recipe1mixture

Icing Ingredients:

  • 100g icing sugar
  • 50g dark chocolate (at least 80% cocoa solids) Asda smartprice chocolate is only 50% but it still tastes heavenly!!
  • 1 tbsp cocoa powder
  • 3 tbsp skimmed milk
  • dark chocolate shavings, to serve (optional) I didn’t bother with this step.

Recipe1icing

  • Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
  • Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.


Chocolate Beetroot Cake

  • Time: 20 minutes prep + 50 mins cooking time.
  • Difficulty rating: It was really easy to make, although I did manage to get beetroot everywhere when I blended it 😀
  • Taste: It tastes amazing, you can’t taste the beetroot, but it keeps the cake nice and moist. The icing is incredible and works really well with the cake.
  • Would I make it again?: Definitely!
  • Verdict: 5/5.

Have you had beetroot cake before? Would you try and make one yourself? Let me know in the comments below 🙂 x

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