Brian McDermott's chocolate, raspberry beetroot velvet cake.


Serves: 8/10 slices 

  • 110g dark chocolate
  • 150g cooked beetroot (not in vinegar)
  • 3 large eggs
  • 80g melted butter
  • 50ml rapessed oil
  • 1 tsp vanilla extract
  • 50g cocoa powder
  • 220g self raising flour
  • 200g caster sugar
  • 100g fresh raspberries (and about 10 extra for the top of the cake)
  • 50g white chocolate and a handful of fresh raspberries for decorating
  • 100g crème Fraiche
  • Mint leaves & dusting of icing sugar to decorate


  1. Preheat your oven to 180C Grease and line a loaf tin with parchment paper,
  2.  Melt the dark chocolate in a glass bowl over a saucepan of simmering water.
  3. In a blender blitz the beetroot to a puree. Add the oil and melted butter, then the eggs and vanilla. The mix will look pink, but, trust me thats normal
  4. In a large bowl, sieve the cocoa powder and flour, add in the sugar.
  5. Add the pureed mix to the bowl and combine gently together. Stir in the melted chocolate and 100g whole raspberries.
  6. Add mix into a greased tin and bake for approx. 40 minutes. Allow the cake to cool.
  7.  Decorate the cake with whole raspberries and grated white chocolate or melt the white chocolate and drizzle over the raspberries. Serve with dollops of crème fraiche.
  8. Pop a mint leaf on top and dust with icing sugar.

Brian's Tip: Cook in a sandwich tin and serve as afternoon tray bakes. Or make as muffins.