Name: Beetroot Chocolate Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 200g butter, plus extra for greasing; 250g cooked and peeled beetroot; 200g dark chocolate (70% cocoa solids); 4 tbsp hot espresso coffee; 135g plain flour; 1 heaped tsp baking powder; 3 tbsp cocoa powder; 5 free-range eggs, separated; 190g golden caster sugar; Crème fraîche or double cream, to serve

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This beetroot chocolate cake is my go-to when I want something deeply rich and moist, but with a subtle earthy sweetness that makes people raise an eyebrow—until they take their first bite. The beetroot blends seamlessly into the batter, giving the cake a velvety texture and a depth of flavor that chocolate alone can’t quite achieve. I like serving it with a generous dollop of crème fraîche for a tangy contrast.

Beetroot Chocolate Cake

Why You’ll Love This Recipe

I love this cake because it manages to be indulgent without being overly heavy. The beetroot adds moisture and a natural sweetness, which means I don’t have to rely solely on sugar. The espresso in the mix enhances the chocolate flavor, making every bite taste more intense and luxurious. And while it’s a little different from your standard chocolate cake, it’s just familiar enough that it wins over even the skeptics.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200g/7oz butter, plus extra for greasing
250g/9oz cooked and peeled beetroot
200g/7oz dark chocolate (70% cocoa solids)
4 tbsp hot espresso coffee
135g/5oz plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 free-range eggs, separated
190g/6¾oz golden caster sugar
crème fraîche or double cream, to serve

Directions

I preheat the oven to 180C/160C Fan/Gas 4, then grease a 20cm/8in cake tin with butter and line the base with baking parchment.
I blend the beetroot in a food processor until it’s a rough purée.
I melt the chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water, then pour in the hot coffee.
I stir in the butter in small pieces and let it soften, then remove from the heat to cool slightly.
In another bowl, I sift the flour, baking powder, and cocoa together.
I separate the eggs, whisking the yolks until frothy, then stir them into the chocolate mixture along with the beetroot.
In a clean bowl, I whisk the egg whites until stiff peaks form, fold in the sugar, and then gently fold this mixture into the chocolate base.
Finally, I fold in the sifted flour mixture, pour the batter into the tin, and bake for about 40 minutes, or until a skewer inserted in the center comes out clean.
I let it cool in the tin before serving with crème fraîche or double cream.

Servings and timing

This recipe serves 8–10 people. It takes less than 30 minutes to prepare and about 40 minutes to bake, so I can usually have it ready to serve in under 1 hour and 15 minutes, including cooling time.

Variations

Sometimes I like to add a teaspoon of vanilla extract to the batter for a warmer flavor. If I’m feeling adventurous, I’ll swap the dark chocolate for an equal amount of milk chocolate for a sweeter version, or mix in some chopped nuts for added texture. For a dairy-free twist, I replace the butter with a plant-based alternative and serve it with coconut cream instead of crème fraîche.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 3 days, though it rarely lasts that long in my house. For longer storage, I wrap slices in cling film and freeze them for up to a month. To reheat, I simply warm a slice in the microwave for about 20 seconds, which makes the chocolate aroma fill the kitchen again.

FAQs

Can I use raw beetroot instead of cooked?

Yes, but I need to roast or steam it first until tender, otherwise it won’t blend smoothly and will leave the cake grainy.

Can I make this cake gluten-free?

I can replace the plain flour with a gluten-free self-raising blend, though I make sure to still add the cocoa and check the texture as it bakes.

Does the cake taste strongly of beetroot?

Not really—the beetroot flavor is subtle and mostly adds sweetness and moisture rather than an earthy taste.

Can I make it ahead of time?

Yes, I often bake it the day before and store it covered. In fact, the flavor deepens after resting overnight.

What can I serve with this cake besides crème fraîche?

I sometimes serve it with whipped cream, vanilla ice cream, or even a drizzle of warm chocolate sauce for extra indulgence.

Conclusion

This beetroot chocolate cake is a perfect example of how an unexpected ingredient can transform a familiar dessert into something extraordinary. I love how it balances rich chocolate with a hint of natural sweetness and an irresistibly moist texture. Whether I’m baking it for a dinner party or just because I’m craving something special, it never fails to surprise and delight.