Chocolate & Beetroot Cake

chocolate beetroot cake

For those of you who enjoyed my Pink Frosted Beetroot Cake recipe last year, it’s back in 2016 with a chocolatey twist! It’s not dissimilar to the other recipe; the subtle taste of beetroot is still there, but the addition of the chocolate gives a rich yet light texture and taste that you’ll adore.

The icing is the same as I used for the Ultimate Celebration Cake – personally I love the golden syrup; it works really well to make gooey icing. If you’ve not checked out this post, I would definitely recommend it; I’ve been making that cake for years and it’s always a crowd pleaser!

Here’s how to make your own Chocolate & Beetroot Cake:

Ingredients:

  • 200ml olive oil
  • 175g caster sugar
  • 100g dark chocolate
  • 175g plain flour
  • 200g raw grated beetroot
  • 0.5 teaspoon baking powder
  • 3 eggs
  • 175g icing sugar
  • 1tbsp golden syrup
  • 2tbsp cocoa powder
  • 25g butter

You’ll also need:

  • Grater
  • Mixing bowl
  • Spoon
  • Scales
  • 20cm cake tin and parchment to line
  • Whisk
  • Measuring jug
  • Sieve
  • Microwavable bowl
  • Tablespoon
  • Small saucepan

Method:

  1. Sieve the flour and baking powder into the mixing bowl
  2. Add your sugar
  3. Whisk in the olive oil and eggs
  4. Add your beetroot and mix again
  5. Break the chocolate into chunks and melt in the microwave (to do this, cook on full for 30 seconds, remove and stir, then return to the microwave for further 20 second blasts until melted
  6. Add to your mixing bowl and stir again
  7. Turn your cake mixture out into your lined cake tin
  8. Bake in the oven at 200 degrees Celsius/gas mark 6 for 40 minutes or until the cake has shrunk away from the sides
  9. Sift your icing sugar and cocoa powder into a bowl
  10. Put the butter, golden syrup and 1tbsp water into a small pan and heat gently until the butter has melted and the mixture is hot (but don’t let it boil!)
  11. Stir the molten mixture into the icing sugar and cocoa powder
  12. Pour on top of the cake, spreading evenly and leave to set

Because the cake is made with oil rather than butter, it keeps really well. That said, it means that you would have to pace yourself eating the cake…I’m not sure what that looks like, it never happens at my house!

If you enjoyed this post, you’ll love my Courgette and Lime Cake – it’s to die for!

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