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Beetroot & Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!

Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!

Ingredients

Serves: 10

Metric Cups

For the Cake

  • 175 grams plain flour
  • 10 grams baking powder
  • 75 grams cocoa powder
  • 225 grams caster sugar
  • 3 eggs
  • 225 grams raw beetroot (roasted, peeled and chopped)
  • 200 millilitres corn oil

For the Chocolate Ganache

  • 250 grams dark chocolate
  • 250 millilitres double cream

For the Cake

  • 6⅙ ounces all-purpose flour
  • ⅓ ounce baking powder
  • 2⅔ ounces unsweetened cocoa
  • 7⅞ ounces superfine sugar
  • 3 eggs
  • 7⅞ ounces raw beets (roasted, peeled and chopped)
  • 7 fluid ounce corn oil

For the Chocolate Ganache

  • 8⅚ ounces bittersweet chocolate
  • 9 fluid ounce heavy cream

Method

Beetroot & Chocolate Cake is a community recipe submitted by jemkwall and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200C / gas mark 6.
  • Grease and line a 20cm cake tin (pref spring form)
  • Sift the flour, baking powder, cocoa powder and sugar into a bowl.
  • Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
  • Meanwhile, make the ganache. Put the double cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
  • Pour the warmed double cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
  • Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.
  • Preheat the oven to 200C / gas mark 6.
  • Grease and line a 20cm cake tin (pref spring form)
  • Sift the flour, baking powder, unsweetened cocoa and sugar into a bowl.
  • Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
  • Meanwhile, make the ganache. Put the heavy cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
  • Pour the warmed heavy cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
  • Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.
  • Tell us what you think

    What 7 Others have said

    • my son hates beetroot, but he really loves this cake. The first time I made this cake I didn't tell him it contained beetroot, he has found out since then, and he still loves it. I have made it several times and everyone loves it.

      Posted by hotm4m4 on 13th August 2015
    • Made this yesterday had it hot straight from the oven with custard yummy also my daughter loved it good recipe to bake with her only recipe I found not to use dark chocolate in the cake ????

      Posted by Tiggerstitcher1984 on 3rd August 2015
    • I would like to try this cake, but not sure if I can use beetroot that I buy in the jar at shopping centre?

      Posted by Mariankasmit on 7th August 2014
    • Hello. I am thinking of making this cake, but what is corn oil? Is there something else i could use?

      Posted by a read on 9th June 2014
    • I made this the other day. I substituted low fat greek yoghurt for the double cream. It was fantastic. The cake is so moist. I took it into work and my colleagues couldn't believe it wasn't shop bought! One asked for the recipe. I am going to try it with white cocoa powder too. Thank you.

      Posted by Bikerbabe on 5th June 2014
    • I made this the other day and substituted the following: stevia for caster sugar coconut flour for plain I needed to add 3/4 cup water (cold) to counter the coconut flour sucking up all the moisture, but it turned into a very nice, dense mudcake. Topped with raspberries muddled with melted coconut oil for a warm dessert.

      Posted by jthomson on 27th May 2014
    • Made this yesterday, a nice moist cake & very easy to make. However I feel the baking temperature is too high. I bake all non-fruit cakes at 160oC which works well for me, so would recommend reducing the temperature.

      Posted by Herringette on 1st December 2013
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