Chocolate Beetroot Cake
This chocolate beetroot cake recipe is rich, moist and indulgent - where sweetness meets cocoa flavour for a bake that’s seriously delicious.
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Ingredients
Method
Grease and line the bases of two 18cm (7") sandwich tins with baking paper.
Pre-heat the oven to 190°C (fan 180°C).
Using a food processor, blend the eggs, sugars and oil together until thick and creamy. Remove to a large mixing bowl.
Chop the beetroot into a smooth puree in the food processor.
Add the cocoa powder and allspice to the beetroot and blend together.
Add to the egg mixture and stir together.
Sift the dry ingredients into the bowl, adding the vanilla extract and orange zest and fold with a metal spoon until well incorporated.
Divide the mixture between the two sandwich tins and bake for approximately 35 minutes, or until an inserted cocktail stick comes out clean. The cakes will be quite dark in colour.
Allow to cool on wire racks.
When completely cold, sandwich together with damson jam (approx ½ a jar).
Recipe courtesy of Samantha Park, winner of the Celebrity Bake Book competition.
Beetroot and chocolate? Trust us, it works wonders!
It might sound like an unexpected pairing, but chocolate and beetroot are a match made in baking heaven - just wait until you try it! This chocolate beetroot cake recipe delivers a dense, velvety sponge with a natural sweetness and a wonderfully soft crumb.
The magic lies in a clever combination of ingredients - the grated beetroot melts into the batter, adding moisture and flavour to the mix. The allspice, orange zest and vanilla extract ensure this is one of those classic chocolate beetroot cake dishes that can never be mistaken for a salad!
Once this incredible chocolate beetroot cake recipe has been baked and cooled, slice it through the middle and add a (very) generous layer of damson jam. The result is a cake that feels both indulgent and just a little bit different - in the best possible way!
Serve with a dusting of icing sugar, or if you want more chocolate beetroot cake ideas, go all-in with a big dollop of crème fraîche or whipped cream. It’s equally at home with a scoop of vanilla ice cream or with a mid-afternoon cuppa.
And if you’re feeling creative, there’s plenty of room to experiment. Swap the damson jam for raspberry or cherry, add a handful of chocolate chips, or top with a chocolate glaze or chocolate buttercream frosting. However you slice it, this chocolate beetroot cake recipe proves that sometimes the most unlikely ingredients make the most unforgettable bakes.
