Beetroot Chocolate Cake

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
  • 200 g cream cheese
  • cream cheese frosting:
  • 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


  1. Preheat oven to 180°C and grease and line 9" round tin.
  2. 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.
  3. Puree the beetroot and beat the eggs. Then whisk them into the pureed beetroot.
  4. Add the chocolate and beetroot mixture to the dry ingredients and mix well.
  5. Put into the prepared cake tin and cook for approx 40 minutes.
  6. Test the centre of the cake with a skewer and if it doesn’t have any mixture sticking to it, it cooked.
  7. After taking the cake out of the oven, leave it for about 10 minutes.
  8. Then turn it out carefully onto a rack and allow to cool.
  9. 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.
  10. To make the chocolate sauce, break the chocolate into small pieces, pour the hot water over the chocolate and stir until chocolate is melted.
  11. Slice the cake and drizzle it with chocolate sauce to serve.


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