Collection of Chocolate and Beetroot cake recipes.

Like the carrot in a carrot cake, beetroot keeps the cake moist and helps it to last for days — as if any chocolate cake is going to last for days.

Ingredients
Feeds 6. Takes 1 hour plus cooling.

50g bitter cocoa powder
180g plain flour
1½tsp baking powder
Pinch of salt
250g caster sugar
300g cooked fresh beetroot
3 eggs
200ml corn oil
1tsp vanilla extract

Heat the oven to 180C/Gas mark 4. Butter and flour an 18cm (7in) round or square cake tin.

Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the sugar and set aside.

Purée the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil and vanilla and beat until smooth.

Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula, and pour into the prepared cake tin.

Bake for 40 minutes, or until an inserted skewer comes out clean. It won’t rise a great deal and the top may crack a bit. Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack. To serve, dust the cake with icing sugar or bitter cocoa powder, and cut into generous slices.

Chocolate Beetroot cake 2

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 unsaltedbutter
250 g cookedbeetroot, (not pickled!)
3 large eggs, beaten

For the cream cheese icing
250 g cream cheese
60 g unsaltedbutter, soft
200 g icing sugar

For the chocolate ganache
250 g whipping cream
250 g dark chocolate, chopped
gratedwhite chocolate, to decorate


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.

Quick n easy Chocolate and Beetroot cake 3

Ingredients
1 large cooked beetroot , about 175g in weight, roughly chopped
200g plain flour
100g cocoa powder
1 tbsp baking powder
250g golden caster sugar
3 eggs
2 tsp vanilla extract
200ml sunflower oil
100g dark chocolate , (not too bitter), chopped into pieces
crème fraîche or clotted cream, to serve



1.heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
2. When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.


Per serving

594 kcalories, protein 7g, carbohydrate 71g, fat 34 g, saturated fat 7g, fibre 3g, sugar 45g, salt 0.78 g

Serves 10-12
Prep time 25 minutes
Cooking time 45-50 minutes

INGREDIENTS

125g softened unsalted butter plus extra for greasing
75g dark chocolate, broken into pieces
300g soft light brown sugar
3 large eggs at room temperature
225g self-raising flour, sifted
¼ tsp salt
50g cocoa powder, sifted

250g cooked beetroot, coarsely grated, see Cook’s Note
FOR THE ICING

150g dark chocolate, broken into pieces
1 x 142ml carton
soured cream
5 tbsp icing sugar, sifted
3 tbsp crème de cassis, optional
TO FINISH

grated white chocolate
crème fraîche to serve

METHOD
Preheat the oven to 180C/160C fan/350F/gas 4. Grease
a 23cm loose-bottomed cake tin and line the base with baking parchment.
To make the cake, put the chocolate into a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave until melted, stirring occasionally.
Put the butter, sugar and eggs into a mixer and beat until
light and pale. Mix in the melted chocolate, then fold in the flour, salt and cocoa powder with a large metal spoon. Finally, stir in the beetroot.
Transfer the mix to the cake tin, make a slight dip in
the centre with the back of the spoon and bake for
45-50 minutes. The cake is ready when a skewer inserted in the middle comes out with just a little of the mixture adhering to it. Leave the cake to cool in the tin for about 10 minutes, then turn it out on to a wire rack and leave to cool completely.
Put all the icing ingredients except the cassis, if using, into a bowl and set it over a pan of simmering water. Leave to melt but don’t let it overheat. Stir everything together, then take off the heat and add the cassis. Stir really vigorously so that
you are left with a smooth, glossy mixture. Leave to cool
and thicken.
Spread the icing over the cake with a palette knife, then scatter with grated white chocolate. Leave the icing to set. Serve with crème fraîche.

COOK’S NOTE
using ready-cooked beetroot from a plastic pack, make sure you buy the kind without any added vinegar.

Ingredients
•1 and a half ozs Cocoa powder
•4 and a half ozs Plain flour
•1and a half tsps Baking powder
•1 Pinch salt
•5and a half ozs Caster sugar
•8 and a half fl ozs Corn oil
•1and a half tsps Vanilla essence
•3 eggs beaten
•1 pack or (9oz) cooked beetroot, pureed
•4oz Plain dark choc (60% +), broken into small pieces

Method
1.Preheat the oven to 375F/190C/Gas 5 and grease an (7") round cake tin.
2.Sift the cocoa, flour, baking powder and salt into a bowl and mix with the sugar.
3.Add the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
4.Pour into the cake tin, put on a baking tray and bake for 50 minutes, or until a skewer comes out clean.

Notes:

This is a lovely moist chocolate cake and it doesn't taste of beets (promise)

Errata wrote:Quick n easy Chocolate and Beetroot cake 3

Ingredients
1 large cooked beetroot , about 175g in weight, roughly chopped
200g plain flour
100g cocoa powder
1 tbsp baking powder
250g golden caster sugar
3 eggs
2 tsp vanilla extract
200ml sunflower oil
100g dark chocolate , (not too bitter), chopped into pieces
crème fraîche or clotted cream, to serve



1.heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
2. When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.


Per serving

594 kcalories, protein 7g, carbohydrate 71g, fat 34 g, saturated fat 7g, fibre 3g, sugar 45g, salt 0.78 g

Well I made this one.. cakes is very easy to make. The cooking is the issue. Mine burnt despite covering it with foil before it cooked through. Other than the burnt bits it's a lovely dense cake.

[quote="Errata"]

Errata wrote:Quick n easy Chocolate and Beetroot cake

Well I made this one.. cakes is very easy to make. The cooking is the issue. Mine burnt despite covering it with foil before it cooked through. Other than the burnt bits it's a lovely dense cake.

Worth trying then. Last time I made one with beetroot it tasted like mud.