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Beetroot and Chocolate Cake


  • 250g grated cooked beetroot (not in vinegar or brine)
  • 100g 70% cocoa solids dark chocolate
  • 125g butter
  • 150 g dark muscovado sugar
  • 150g light muscovado sugar
  • 3 beaten eggs
  • 225g self-raising flour
  • 30g cocoa powder
  • Pinch of salt

For topping:

  • Red food colouring
  • Tub of Cream cheese (Philadelphia) – at room temperature
  • Enough icing sugar, sifted, to make a thick icing


  1. Preheat the oven to 180 C, 350 F or gas mark 4.
  2. Grease and line a 23cm cake tin.
  3. Melt the chocolate and set aside to cool.
  4. Cream together the butter and sugars and gradually add in the eggs.
  5. Sift the flour, cocoa powder and salt in the butter mix.
  6. Stir in the beetroot and then the melted chocolate.
  7. Mix, pour into tin and bake for 35 to 50 minutes, using the skewer test  to check when it is cooked.
  8. Use a wooden spoon to stir the cream cheese until smooth and then add food colouring to your desired colour before adding enough icing sugar to  make a thickicing to adorn the top of your cake.
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