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Beetroot Chocolate Cake

With Easter fast approaching there was only one kind of cake I could share with you and that is of course a chocolate cake. And not just any chocolate cake but a Beetroot Chocolate cake! See it’s not all unhealthy stuff on this blog! I like to chuck a few veggies in their too just to keep things well balanced….


Seriously though this is a beautifully moist deep chocolaty cake that even has dark chocolate chips in it for taste and texture. A while ago I shared chocolate beetroot cupcakes with you but this is a different recipe. One that has been tweaked ever so slightly so that it better holds up to being baked as a cake and not cupcakes.


beetroot chocolate cake


I have made that mistake more than once, made a recipe designed for cupcakes then poured the batter into a cake pan and its been a total disaster but then other times it has worked! Baking really is a bit of a mad science but I think that is why I love it so much.


Getting back to this cake, it really is a rich chocolate cake, the beetroot blends well into the chocolate just giving it a deep earthy flavour that is not overly sweet and sickly. If you have never tried veggies in your cakes you don’t know what you are missing out on.


beetroot chocolate cake


They add a real tenderness to the bake and help keep the cake nice and moist. And they add a great boost of vitamins to a cake that you wouldn’t normally get. With this cake you will get a double whammy of antioxidants from the beetroot and dark chocolate.


beetroot chocolate cake


So have you ever tried baking cakes with veggies? Or is this just to wried for you? Honestly give it a go, because if you try this cake you will realise that the cake doesn’t taste of beetroot but instead, an intense dark rich chocolate cake that is kinda good for you 😉


beetroot chocolate cake


beetroot chocolate cake

Beetroot Chocolate Cake

A rich moist beetroot chocolate cake, packed full of chocolate chips and topped with a rich and easy to make chocolate frosting. Topped with festive Easter mini chocolate eggs and rice paper bunnies.
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Course: Cake
Cuisine: British
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Emma


For the sponge

  • 50 grams cocoa (1/2 cup)
  • 175 grams plain (all purpose flour (1 and 1/2 cups))
  • 1 and 1/2 teaspoons baking powder
  • 200 grams granulated sugar (1 cup)
  • 250 grams cooked beatroot (approx. 2 medium sized beets peeled)
  • 3 large eggs
  • 200 millilitres vegetable oil (3/4 cup and 4 teaspoons)
  • 100 grams dark chocolate chips (1/2 cup bittersweet chocolate chips)

For the frosting and decoration

  • 115 grams unsalted butter at room temperature (1 stick)
  • 200 grams icing (confectioners sugar (1 and 1/2 cups))
  • 25 grams cocoa powder (1/4 cup)
  • 120 grams mini eggs (1 medium sized bag (optional))
  • Rice paper bunnies (optional)


Directions for the sponge

  • If your beetroots need cooking, wash them & trim off some of the greens and place them in a pan of warm water and simmer for 20 to 30 minutes until tender. Then gently peel them.
  • Or be lazy like me and buy them ready cooked!
  • Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease and line the bottom of a 23 centimetre (9 inch) loose bottom cake tin.
  • Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl.
  • Roughly chop up your beetroots and place them in a food processor and blend until the beetroots are a mostly smooth liquid.
  • Add the eggs one at a time into the blender with it still running. Then add in the oil and blend until everything is well incorporated.
  • Pour the liquid ingredients into the bowl of dry ingredients and gently mix it all together until just combined.
  • Add in the chocolate chips and fold them in.
  • Pour the batter into your prepared cake pan and then pop it into your hot oven.
  • After 40 minutes check your cake, a skewer should come out clean when inserted, if it doesn't give your cake another 5 minutes and check again.
  • Once the cake is baked through, take it out of the oven but leave it in the tin for 10 minutes.
  • Then turn your cake out onto a wire rack to fully cool down before frosting.

For the frosting

  • Beat your butter until it is pale and fluffy.
  • While the butter is being beaten, sieve the icing sugar and cocoa together, then add it into your butter a little at a time.
  • If you feel your frosting is too thick add a drop of milk into it, but be careful as too much will make your frosting too runny.
  • Spread the frosting all over the top of your cake until you have a nice even layer.
  • Take your mini eggs and place them around the edge of your cake then place the remaining ones in the middle and if you are using rice paper bunnies place them in-between the eggs.


Keep this cake in an airtight tin at room temperature and it should keep for 5 to 6 days. If you did use milk in the frosting keep the cake in the fridge and bring to room temperature before serving.
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