Chocolate and beetroot cake

chocolate cake

chocolate cakeWith a shelf free in the oven, try out this easy delicious  Chocolate and Beetroot Cake. Served warm as a dessert. Beetroot is in season making this a very economical rich moist dessert to make.

Great way to get the children to pack in the micro nutrients they need over the Winter. Buy cooked beetroot if you prefer but DO NOT USE PICKLED BEETROOT.  Cooked beetroot comes in packs of 300g normally. Use the rest of it in a beetroot and cheese salad for lunch or keep the theme of ‘Cook once eat twice’ by doubling this recipe and freezing.

Serves: 12

Total time: 60 minutes


  • 450g plain flour
  • 125g hot chocolate powder
  • 2 teaspoon baking soda (level teaspoon)
  • 250g caster sugar
  • 220 mls Hellman’s Mayonnaise
  • 2 teaspoon granulated coffee
  • 6 tablespoons warm water
  • 150g beetroot


  • Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
  • Grease and line the base of a round 20cm (8”) cake tin or a 22.5x30cms (9”x12”)oblong baking tray
  • Mix the coffee granules with the warm water or use the beetroot juice.
  • Grate the raw beetroot or if using cooked beetroot chop it up roughly.
  • Place all the ingredients into a food processor or into a bowl (use a hand held blitzer) and blitz gently for 2 minutes and on high for 2 minutes or until you get a smooth batter
  • If the mixture is very stiff, add a little more juice or warm water and blitz again
  • The mixture will be slightly smoother when using cooked beetroot
  • Pour into the prepared cake tin, Cook for approx 20 minutes in the oblong tin and 35 in the round deeper tin
  • The cake should be springy and when a skewer is inserted into the middle of the cake, it should come out clean
  • Remove the oven and leave in the tin for 10 minutes. Remove the cake from the tin and place on a cooling rack to cool completely before decorating
  • To decorate: Melt the chocolate and cream (or full fat milk) in a large bowl or jug. Stir carefully , and beat to get a good shine. Alternatively, bring the cream to boil, add chocolate, stir until melted. Beat for 2 minutes
  • Pour icing over the cake, leave to set and decorate
  • The cake can be served warm as a dessert. Pour the hot sauce over the cake as soon as it is removed from the oven. Decorate just before serving
  • Tip – use cocktail sticks inserted into tombs to use to keep tombs steady on the cake.