chocolate + beetroot cake

Moist Chocolate Beetroot Cake

Rich and chocolaty, this simple cake is made with a secret ingredient – beetroot! The beetroot keeps the cake extra moist and adds an earthy element. The dark chocolate ganache rich, thick and glossy decadently crowns this beautiful cake. For an impressive dessert, top the cake with some freshly cut roses and watch your guests be wowed.


  • 250g cooked beetroot, pureed
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 250ml vegetable oil
  • 300g caster sugar
  • 225g plain flour
  • 1 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 6 tbsp cocoa powder


  • 250g dark chocolate, chopped
  • 1/3 cup cream


  1. Preheat oven to 180 degrees celsius. Grease and flour 20cm x 30cm or similar sized baking tin.
  2. In a large bowl, combine pureed beetroot, eggs, vanilla, oil and sugar. Mix with an electric mixer on low speed until well combined.
  3. In a separate bowl, mix together flour, bicarbonate of soda, salt and cocoa. Add to the beetroot mixture, beating together well. Pour batter into prepared tin.
  4. Bake for 25 to 30 minutes until done. Cool and ice with chocolate ganache.


  1. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
  2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.


Enjoy! x

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