Recipes Cake Recipes Chocolate Cakes Chocolate Beetroot Cake Back to Chocolate Cakes Chocolate Beetroot Cake Total Time 1h 5m Prep Time 20m Bake Time 45m Serves 12 Skill Level Easy Dietary Needs Veg Vegetarian 2 Reviews 4 star rating Share Beetroot gives a lovely moist texture and a hint of earthiness to this rich, indulgent cake Beetroot Chocolate Cake. Top with a rich ganache to finish and serve with cream. Method Preheat the oven to 180°C (160°C fan, gas mark 4). Line the base of a 23cm (9") round, deep cake tin with baking parchment. Drain and dry the beetroot, then chop roughly and place in a food processor. Blend until smooth, add the eggs, oil and sugar and blend again until smooth. Add the remaining cake ingredients and blend until well mixed. Spread mixture in the cake tin and bake for 45-50 minutes or until a skewer comes out cleanly. Allow to cool for 10 mins then turn the cake out and allow to cool completely. To make the ganache, pour the carton of double cream into a pan, add the golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Allow too cool until it is thick enough to pour over the cake. Allow to set and serve in slices with cream if liked. Let's Bake The easiest way to follow a recipe Afternoon Tea Breakfast & Brunch Comfort Food Vegetarian Reviews 23 August 2020 5 star rating Thought I'd give this a try as I had a lot of home grown beetroot, I made cupcakes rather than one big cake, I added 150g of chocolate chips as I wasn't doing the Ganache and added 150g of flaked almonds, cupcakes turned out lovely and moist (baked for 15 mins(size of cupcake cases 5cm base x 3cm high, filled them three quarter full as was sure how much they would rise, they were perfect). August Bank holiday we plan to have a BBQ with a friend who is returning to live in his native country Italy so will make this as a cake with the Ganache for a desert. Love this website there are great recipes. 08 July 2018 3 star rating Deliciously moist with an earthy not too sweet flavour. Didn't make the hot sauce but just topped with a little ganache. Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Cake 200g Beetroot (Cooked) 3 Eggs (Medium) 200ml Sunflower Oil 200g Billington's Unrefined Light Muscovado Sugar The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too. Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love 175g Self-Raising White Flour Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time ½ tsp Baking Powder 50g Cocoa Powder 100g Dark Chocolate Chips For the Ganache 100g Dark Chocolate Chips 142ml Double Cream 1 tbsp Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. Utensils 9" Round Cake Tin Baking Paper Sharp Knife Food Processor Saucepan