Chocolate beetroot cake

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By: Nell Nelson From: Woman Who Ate Scotland

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This recipe is classed as easy

Rating 3.29 / 5 (95 votes)

Prep time:
20 min
Cook time:
1 hr
Serves:
8

Nell Nelson's amazing chocolate beetroot cake has a luxurious cream cheese frosting filling, chocolate ganache topping and sprinling of grated white chocolate

Method

1. Preheat the oven to 180C/gas 4.

2. Grease and line a 25cm deep round cake tin

3. Sift the drinking chocolate with the self-raising flour into a mixing bowl, and then mix in the sugar.

4. Melt the chocolate and butter together in a bowl over hot (not boiling) water.

5. Purée the cooked beetroot in a food processor, then whisk in the beaten eggs.

6. Add the beetroot and the chocolate mixtures to the dry ingredients and mix together thoroughly.

7. Pour the mixture into a greased lined 25cm cake tin. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.

8. Remove from the oven and leave the cake to stand in the tin for 10 minutes before turning out onto a wire rack to cool.

9. Split the cake in half.

10. To make the filling: beat the cream cheese icing ingredients together until creamy and spread liberally on the bottom half of the cake. Place the other half of the cake on top.

11. To make the chocolate ganache: heat the cream in a pan and bring just to boiling point, then remove the pan from the heat.

12. Place a damp towel on the worktop and place the pan of hot cream on this.

13. Add the chopped chocolate to the cream and beat vigorously until thoroughly mixed. Allow to cool slightly.

14. Spread the ganache on top of the cake and leave to set.

15. Sprinkle with the white chocolate to decorate.

Ingredients

For the cake

  • 100 g drinking chocolate
  • 230 g self-raising flour
  • 200 g caster sugar
  • 100 g dark chocolate, minimum 60% cocoa solids
  • 125 g unsalted butter
  • 250 g cooked beetroot, (not pickled!)
  • 3 large eggs, beaten

For the cream cheese icing

  • 250 g cream cheese
  • 60 g unsalted butter, soft
  • 200 g icing sugar

For the chocolate ganache

  • 250 g whipping cream
  • 250 g dark chocolate, chopped
  • grated white chocolate, to decorate

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Latest Comment

 

Very easy to make and a big hit with all my work colleagues who are all confirmed Chocoholics, made them guess the secret ingredient, which most managed to guess, but it didn't put them off. I didn't split the cake and put cream in but did cover with the ganache, better that way as the ganache is quite sickly so adding the cream would be too much. I'd bake it again

LynnR56267 LynnR56267  Posted 22 Feb 2012 10:02 AM
 

didnt rise enough to be cut in half although it tasted delicious i needed it for a special occ. so it didnt happen for me. i would add another egg and maybe a couple of tbsp milk? and use the next size down tin. very easy to make though.

karenL92498 karenL92498  Posted 08 Oct 2011 4:25 PM
 

A dense, chocolatey and moist cake with a lovely red velvet inside because of the addition of beetroot. However, my cake didn't rise as much as the one in the picture, so it was going to be very difficult for me to cut it in half, so I wasn't able to include the cream cheese filling. Instead I just topped it with whipped double cream which had been sweetened slightly with some icing sugar, as well as some sliced kiwi fruit.

JoyC34620 JoyC34620  Posted 31 Aug 2011 6:11 PM
 

On it's own this cake is nothing special. I used mascarpone sweetened with icing sugar with strawberries and blackberries on top, which helped the flavour of the cake, however, it wasn't a hit at home unlike many other cakes we've tried. Maybe I should've tried the ganache.

Arzu Arzu Posted 07 Dec 2010 8:30 PM
 

This wonderfully rich treat is everything you'd want a chocolate cake to be. I sent my mum-in-law out for the ingredients and she accidentally came back with Green and Blacks Cherry Dark Chocolate - but we took a punt and used it, and it actually added a lovely extra fruitiness to the flavour. Of course the ganache also had a few cherry lumps but it was surprisingly good. The cream cheese icing is a hit as the filling - so I think next time I'll experiment with white chocolate ganache.

Caroline - UKTV Caroline - UKTV Posted 23 Jul 2009 12:49 PM
 

At last a recipe that recognises it takes 50 not 40 minutes! I always thought it was my oven. The mix of cream cheese filling and genache may be too rich for some but it does all work together in a bit of a sickly kind of way. Small portions advised.

Anonymous Anonymous Posted 02 Jul 2009 8:52 PM