Beetroot Chocolate Cake

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Beetroot Chocolate Cake


Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 6
  • 200g butter, plus extra for greasing

  • 250g cooked and peeled beetroot

  • 200gdark chocolate (70% cocoa solids)

  • 1 heaped tsp baking powder

  • 3 tbsp cocoa powder

  • 5 free-range eggs, separated

  • 190g/6½oz golden caster sugar

  • Cashew nuts 2 tsp

  • Sprig easance 2 tsp


  • Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
  • Blend the beetroot in a food processor to a rough purée.
  • Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
  • Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
  • Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
  • Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
  • Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
  • Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
  • Pour the batter ointo the prepared tin and sprinkal cashew bake for 40 minutes, or until a skewer inserted into the cake comes out clean.