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Chocolate Beetroot Cake

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“The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully "earthy" flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004”
READY IN:
1hr 25mins
SERVES:
6
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
  2. Lightly butter a 25cm round or square cake pan.
  3. Sift cocoa powder, flour and baking powder into a large bowl.
  4. Stir in sugar and set aside.
  5. Puree cooked beetroot in food processor.
  6. Add eggs one at a time, mixing after each addition.
  7. Add vanilla and oil and wiz until smooth.
  8. Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
  9. Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
  10. If the cake begins to brown, cover lightly with foil, after about 30 minutes.
  11. It WON'T rise a great deal, and the top might crack.
  12. Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
  13. Dust with icing sugar to serve.
  14. Can be served with fresh whipped cream or creme fraiche or just delicious plain.

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