A cake with a difference!


  • 150 g dark chocolate (55%)
  • 150 g unsalted butter
  • 200 g light brown sugar
  • 230 g self-raising flour
  • 50 g cocoa powder
  • 200 g cooked beetroot (you can buy them in vacuum packs in supermarkets, make sure they are not pickled)
  • 3 large eggs
  • cream cheese frosting:
  • 200 g cream cheese
  • 200g unsalted butter (at room temperature)
  • 200 g icing sugar
  • 1 tblsp vanilla bean paste
  • beat all the above together and leave in a covered bowl until ready to use
  • chocolate sauce:
  • 100 g dark chocolate
  • 4 floz hot water


  • Preheat oven to 180°C and grease and line 9" round tin.
  • Mix the cocoa powder and self raising flour together and sift into a bowl and mix in the sugar, then melt the chocolate and butter in the microwave.
  • Puree the beetroot and beat the eggs. Then whisk them into the pureed beetroot.
  • Add the chocolate and beetroot mixture to the dry ingredients and mix well.
  • Put into the prepared cake tin and cook for approx 40 minutes.
  • Test the centre of the cake with a skewer and if it doesn’t have any mixture sticking to it, it cooked.
  • After taking the cake out of the oven, leave it for about 10 minutes.
  • Then turn it out carefully onto a rack and allow to cool.
  • Cut the cake into half and spread a half of the frosting on it, put the other half on top and use the rest of the frosting.
  • To make the chocolate sauce, break the chocolate into small pieces, pour the hot water over the chocolate and stir until chocolate is melted.
  • Slice the cake and drizzle it with chocolate sauce to serve.

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