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beetroot chocolate cake
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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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cake
Cuisine: British
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.