Chocolate beetroot cake recipe

By Angela Boggiano

  1. Serves 10-12
  2. Takes 20 minutes to make and 50 minutes-1 hour in the oven, plus cooling
  3. Rating

Carrot cake... courgette muffins... and now we come up with chocolate beetroot cake. Crazy as it sounds these ingredients work beautifully together – we dare you to try it.

tried and tested
Chocolate beetroot cake


  1. 250g plain chocolate, broken up
  2. 3 large free-range eggs
  3. 200g light muscovado sugar
  4. 100ml sunflower oil
  5. 1 tsp vanilla extract
  6. 100g self-raising flour
  7. ½ tsp bicarbonate of soda
  8. ½ tsp baking powder
  9. 50g ground almonds
  10. 250g raw beetroot

For the icing

  1. 150g plain chocolate
  2. 100g icing sugar
  3. 100g soured cream


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 22cm round, loose-bottomed cake tin with a little butter and line the base with baking paper.
  2. 2. Place the plain chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool.
  3. 3. Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together, using an electric hand whisk, for about 3 minutes until the mixture is smooth and creamy. Stir in vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder and gently fold in, together with the ground almonds.
  4. 4. Using a pair of rubber gloves to protect your fingers from staining, peel and grate the beetroot, then squeeze out the excess liquid. Fold the beetroot into the mixture with the cooled chocolate, until thoroughly mixed.
  5. 5. Pour the mixture into the prepared tin and bake for 50 minutes-1 hour. Cover with foil if the cake browns too quickly. Test the cake by inserting a skewer into the centre to see if it comes out clean. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.
  6. 6. For the icing, place 150g plain chocolate in a bowl set over a pan of gently simmering water. Allow to melt gently until smooth. Set aside to cool, then beat in icing sugar and soured cream until you have a thick, creamy and spreadable icing. Spread it over the top and sides of the cooled cake and serve.

Nutritional info

Per serving (based on 12): 424kcals, 21.8g fat (8.3g saturated), 6.1g protein, 55.3g carbs, 46.2g sugar, 0.4g salt


Please register or sign-in to leave a comment. We’d love to hear what you think.


February 23

I really like this cake.. But I actually believe beetroot works much better with cranberries.. So i made a Beetroot and Cranberry Cake - any thoughts welcome! See


November 2

I've just made this cake and its fabulous! Everyone loves it. So moist and rich. You can't taste the beetroot. Its a very easy recipe to follow. I was really pleased. I loved it. I will be saving this recipe and baking it all the time. its yum.


September 14

Fantastic recipe - lovely moist cake and you can't taste the beetroot. The frosting was unusual - might try something else as the sour cream is very detectable. But it went down very well with the family, including my discerning 2 year old twin great-nephews! Will definitely make again.


August 25

I have to say this is the best chocolate cake I have ever tasted! I modified it very slightly by using half milk and half dark chocolate and I put a heaped teaspoon of sour cream in the cake mixture. The cake was so good it only lasted a matter of hours!!

crazy baker

June 2

Made this cake for my dad birthday, he loved it as did I. It was so moist and rich. I did however improvise my own frosting. Any ideas what cooking time would be if I used this batter for cupcakes? Thank you


April 26

yes i am! worked it out now!


April 26

I'm unsure on the method of the recipe, what happens to the melted choc in stage 2? is there some instructions or am i being dim? Jess

March 5

I need recipes to encourage my 18 month old granddaughter to eat vegetables and fruit. I need all the help I can get.


February 24

could this recipe be used to make cupcakes rather than one big cake?

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