Chocolate Beetroot Cake

This recipe featured as our January recipe on our 2018 Cook Art calendar, a little slice of naughtiness to brighten up your January and a great way to use up any beetroot lurking at the bottom of your veg bag.  It’s also a novel way to encourage children to eat….and like….beetroot.  It certainly worked with my own two chocoholic offspring! 

This is a rich and indulgent cake naturally coloured velvety red with the beetroot, which also adds sweetness and a lovely moist texture. Delicious served with a dollop of cream or creme fraiche. Do let us know if you give it a go and what you think. 

Happy New Year and Happy Baking!



  • 400g peeled raw beetroot
  • 200g plain chocolate (min 70% cocoa)
  • 200g butter, plus extra for greasing
  • 3 teaspoons instant coffee diluted with 3 tablespoons boiling water
  • 130g plain or spelt flour
  • 30g cocoa powder
  • 1 heaped teaspoon baking powder
  • 180g light brown soft sugar
  • 5 free range eggs, separated
  • raspberries and icing sugar for decoration, optional


  1. Preheat the oven to 200c/180c fan. Grease a 20cm cake tin with a little butter and line the bottom with baking paper.
  2. Cut the peeled beetroot into chunks and cook in a microwave in a little water until fully tender (about 10 minutes). Drain and blend the beetroot in a food processor or with a stick blender to a puree. Allow to cool.
  3. Break up the chocolate and place in a heavy based pan with the butter and coffee, warm together on a very gentle heat stirring continuously until melted. Remove from the heat and allow to cool for a few minutes.
  4. Sift together the flour, cocoa powder, baking powder and sugar into a bowl and set aside. 
  5. Separate the eggs. Whisk the yolks in a bowl until thick and frothy. Stir into the cooled chocolate mixture then fold in the beetroot.
  6. Whisk the egg whites until stiff peaks form when the whisk is removed. Fold into the chocolate/beetroot mixture then fold in the flour, sugar and cocoa mixture.
  7. Pour the cake batter into the baking tin and bake for 35 to 40 minutes. The cake is cooked when an inserted skewer comes out clean.
  8. Leave in the tin until cool. Decorate with raspberries (when in season) and a fine dusting of icing sugar if you wish. 
  9. Serve with cream or cream fraiche.