It must be something about the time of year because chocolate beetroot cakes popped up all over my social media networks when I made this, for example what is possibly the best-iced chocolate beetroot cake in the world from Jibber Jabber UK.
Chocolate and beetroot are a surprising combination if you’ve never tried it before but it really is a match made in heaven. The two flavours complement each other perfectly and over the years I’ve put these ingredients together in a number of recipes. You might like the following recipes:
- easy chocolate beetroot black bean cookies
- chocolate beetroot pancakes
- mini chocolate beetroot cupcakes
- chocolate and beetroot macarons
- beetroot and chocolate granola
Below you’ll find my own chocolate beetroot cake recipe. It’s not the healthiest way to sneak vegetables into a child but it’s a pretty tasty way and one that most picky eaters won’t be able to refuse – unless of course their pickiness extends to chocolate. And I think you’ll love it too.
Here’s how to make chocolate beetroot cake:
Chocolate beetroot cake
- 250 g plain chocolate broken up into small pieces
- 3 large free-range eggs
- 200 g light brown sugar
- 100 ml sunflower oil
- 1 tsp vanilla extract
- 100 g self raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 50 g ground almonds
- 250 g raw beetroot peeled and grated (a food processor or a pair of gloves will save you from having red hands for days)
For the filling
- 100 g unsalted butter softened
- 200 g icing sugar sifted, plus extra for dusting on top
- 1 tbsp cocoa powder
- 2 tbsp cold milk
- 2 tbsp cherry jam
Preheat the oven to 180°C/fan160°C/gas 4. Grease and line two 22cm round, sandwich tins with a little butter.
Melt the plain chocolate in a heatproof bowl over a pan of gently simmering water. Take care not to let escaping steam get into the chocolate. Once the chocolate has melted completely, set aside to cool. It's ok to prod it occasionally but avoid stirring it.
Put the eggs, sugar and sunflower oil in a large mixing bowl and whisk together, preferably with an electric hand whisk (mine has broken, causing me no end of wrist-ache) for about three minutes until smooth and creamy. Stir in the vanilla extract.
Sift over the flour, bicarbonate of soda and baking powder and gently fold into the mixture using a metal spoon. Fold in the ground almonds.
Next fold in the grated beetroot and the cooled chocolate until thoroughly mixed.
Pour half of the mixture into each of your prepared tins and bake for around 25 minutes until a skewer inserted in the centre comes out clean.
Cool in the tin for a few minutes and then remove from the tins and leave to cool on a rack.
To make the chocolate buttercream beat the butter, icing sugar and cocoa together, then drizzle in the milk and beat some more. Only add more milk if you think it's too dry. Spread one cake with this buttercream and the other with the cherry jam and sandwich together. Lightly dust with icing sugar and you're ready to go!