Best Beetroot Chocolate Cake Recipes

BEETROOT & CHOCOLATE CAKE

Steps:

• 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.
• 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.

BEETROOT CHOCOLATE FUDGE CAKE FROM 'COOK YOURSELF THIN'

Steps:

• Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
• Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
• In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
• Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
• Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
• Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
• Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
• To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
• At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
• Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
• Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.

CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
• Let cool and peel away the skins.
• preheat the oven to 180C, 350F, Gas4.
• Butter a medium (20cm) cake tin.
• Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
• Puree or finely grate the beetroot.
• In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
• Fold in the dry ingredients to just combine.
• Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
• Cool 20 minutes in the pan, then remove to a wire rack.
• To make the frosting, melt the chocolae in a bowl set over boiling water.
• Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.

EGGLESS CHOCOLATE & BEETROOT BLITZ & BAKE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
• Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
• Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

CHOCOLATE BEETROOT CAKE

Steps:

• Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
• Lightly butter a 25cm round or square cake pan.
• Sift cocoa powder, flour and baking powder into a large bowl.
• Stir in sugar and set aside.
• Puree cooked beetroot in food processor.
• Add eggs one at a time, mixing after each addition.
• Add vanilla and oil and wiz until smooth.
• Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
• Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
• If the cake begins to brown, cover lightly with foil, after about 30 minutes.
• It WON'T rise a great deal, and the top might crack.
• Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
• Dust with icing sugar to serve.
• Can be served with fresh whipped cream or creme fraiche or just delicious plain.

CHOCOLATE BEETROOT CAKE

Steps:

• Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
• Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
• Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
• Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
• In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
• Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.

HEALTHY BEETROOT CHOCOLATE CAKE

Steps:

• 1. Preheat the oven to 180c/350f/gas 4. Line the base of a 20cm round loose-bottom cake tin with a disc of baking parchment. Lightly brush the sides of the tin with a little oil. 2. Sift the flour and cocoa into a large bowl and stir in the sugar. 3. In a food processor, blend together the oil, beetroot, eggs and milk and pour over the dry ingredients. Mix thoroughly. 4. Spoon the mixture into the prepared ton and level with the back if the spoon. Bake for 40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Cool cake completely. 5. To decorate, melt the white chocolate cubes in a bowl over a pan of gently simmering water until smooth. Remove from the heat then beat well with the cream cheese. 6. Spread the mixture over the sides and top of the cake roughly with a palette knife. Scatter grated chocolate or chocolate curls over the top. Serve and enjoy.

VEGAN CHOCOLATE AND BEETROOT CAKE

Steps:

• Heat oven to 200c/180c fan/ gas mark 7. Line and grease two 18 inch round cake tins.
• Using a food processor, blend the beetroot until a smooth puree.
• Add the rest of the ingredients and blend until combined.
• Divide mixture evenly into the two cake tins and place in the centre of the oven. Bake for 25-30 mins or until a toothpick comes out of the cake clean.
• Leave the cake to cool in the tin whilst you make the "buttercream".
• Using a food processor, blend the pre-soaked cashews until creamy and as smooth as possible.
• Add the freeze-dried raspberry powder (I bought freeze-dried raspberries and ground them to a powder myself using a pestle and mortar but you can find raspberry powder online for a price). Add the coconut oil and as much or as little maple syrup as you want depending on how sweet you like it.
• Blend mixture again until smooth and silky.
• Place the mixture in the freezer to chill for 40-45 mins.
• Take the mixture out of the freezer and blend again. Then return to the freezer for another 40 minutes.
• Repeat step 5 one more time then leave in the freezer for a further 2 hours or until semi-firm to the touch.
• Whisk the mixture (which should be pretty firm by now) until it is of a spreadable consistency.
• Remove cakes from their tins and place one cake on your board or plate. Spread the raspberry jam onto the cake and then arrange strawberries that have been halved around the edges and centre of the cake.
• Using a palette knife, dollop on the cashew buttercream and spread carefully over the strawberries, making sure to fill the gaps (but not to cover the edges as you want these to show when your cake has been assembled).
• Place the other cake on top and carefully spread a thin layer of leftover cashew buttercream on top.
• Melt the plain chocolate and spread this on top of the buttercream.
• Using leftover melted chocolate, dip fruit and arrange on top of the cake as desired (As well as sampling some yourself of course.)
• Present proudly to the lucky recipient... Or to yourself with a huge mug of tea!

CHOCOLATE ORANGE BEETROOT CAKE

Steps:

• Pre heat the oven to 190C/Fan 170C/Gas 5. Prepare the beetroot by gently washing, chop the stalks but leave 1inch intact and the roots on. Place in a baking tray with the oil and roast for 1hr 15 minutes or until the beetroot have softened to the touch. Allow to cool and then peel and grate the beetroot.
• Turn the oven up to 200C/Fan 180C/Gas 6. Grease two 20cm (8 inch) cake tins. Melt the butter and then place in a bowl with the eggs and sugar. Use an electric whisk to combine. Mixture is ready when it is smooth and has doubled in volume.
• Sift together the flour, cocoa, salt and bicarbonate of soda. Then gently fold into the liquid mixture with a spatula or wooden spoon whilst adding the orange juice. Be careful not to knock too much air out of the mixture. Gently fold in the orange zest, raisins, walnuts and grated beetroot. Divide between the prepared cake tins and place in the oven for 25 to 30 minutes or until a knife inserted into the center comes out clean. Once cooked leave to cool in the trays.
• Whilst the cakes are cooking prepare the Genache. Place the chocolate and cream in a saucepan and heat over a low heat, do not boil the mixture, but slowly melt the chocolate. Stir regularly. Once half the chocolate has melted add the orange zest and butter (if using). Once the chocolate has melted transfer to a large mixing bowl and whisk the mixture until it is glossy and thickened. This should only take a minute. Set aside for 1 hour to cool. Do not refrigerate as the genache will become unworkable.
• Once the cakes have cooled, remove one from the tin, spread a layer of genache over the top of it, use about a third of the mixture. Then remove the other cake, turn it upside down and place on top of the iced cake. Using a palette knife or spatula, cover the top and sides of the cake with the remaining genache. Place walnut halves on top and gently push into the genache. Serve immediately or place in an air tight container and refrigerate if you prefer the genache to be firmer.