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This recipe for Ultimate Beetroot and Chocolate Cake comes from Love Beetroot.

Cooked beetroot is full to bursting with nutrients and health benefits and is so easy to cook with, to add to salads, make soups with and, best of all, to bake indulgent cakes with – while still being a little bit healthy!

The benefits of drinking beetroot juice, from helping to boost stamina and make muscles work more efficiently to reducing blood pressure , have made the news recently.

But did you know that eating 200g of cooked beetroot provides just the same health benefits as drinking 500ml of juice?

So if you can't stomach the idea of drinking 500ml of beetroot juice a day, why not try eating delicious ruby red beets instead? 3.5 cooked beetroot (approximately 200g) contain the same amount of nitrate as 500ml of beetroot juice, meaning you can reap similar rewards by incorporating a couple of tasty beetroot recipes into your daily diet instead.

Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. Beets also contain carbohydrates, protein, powerful antioxidants and soluble fibre. What’s more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day.

Watch how to make Ultimate Beetroot and Chocolate Cake


250g plain cooked (vacuum packed) beetroot, drained
200g quality dark chocolate (70% cocoa)
200g plain flour
200g unsalted butter*, melted
100g dark brown sugar
100g caster sugar
3 large eggs
2tbsp cocoa powder
2tsp baking powder
1tsp vanilla extract
Icing sugar for dusting


  • Preheat the oven to 180°C / Gas Mark 4.
  • Grease and line a 23cm loose bottomed cake tin.
  • Chop the beetroot into quarters and puree in a food processor.
  • Break the chocolate into small pieces and put to one side - some larger pieces will give the cake a great texture.
  • Add the remaining ingredients, including the broken chocolate, to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.
  • Bake in the preheated oven for 45 - 50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
  • Dust lightly with icing sugar and serve in wedges. For dessert, this cake is great with a little crème fraiche on the side.

* For a beetroot and chocolate cake using oil instead of butter, visit the Cooking & Recipes section of, click the link to the recipe search section and search for chocolate cake.

Serves 8


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