Method
- Preheat the oven to 200°C. Grease a 23cm cake tin, or 2 small cake tins, and coat with coconut or breadcrumbs. Tip out any excess crumbs that haven’t stuck to the sides and bottom of the tin.
- Cook the beetroot in boiling water for around 25 minutes until tender. Peel while warm, and grate.
- Melt the chocolate in a warm water bath. (This can be done over the beetroot if you like.) If you are in a hurry, simply grate the chocolate instead.
- Mix the eggs and sugar until fluffy. Add the oil, grated beetroot and chocolate. Stir to combine. Add the vanilla, flour, baking powder and salt and mix through.
- Pour the cake mixture into the tin and bake on the lower shelves in the oven. After 10 minutes, lower the oven temperature to 180°C. Leave in the oven for approximately 1 hour for a large cake, but test for doneness after about 40 minutes.
- Let the cake cool on a wire rack and dust with icing sugar to serve if you wish. Cream or ice-cream go well with this.
Chocolate used
72% Dark Ghana
View chocolate
Reviews (3 ratings)
Rated 5 out of 5
Ann
Rated 5 out of 5
fantastic! Admit to giving up grating the chocolate bar halfway through and topped it up with cocoa powder.
Emily
Rated 5 out of 5
The most delicious fudgy chocolate cake! This is my go to recipe when I have too much beetroot from the garden. Turns ou… see more
Leonore
Rated 5 out of 5
I have never had one person say they didn't like it and have been asked for the recipe numerous times.
I freezes well
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