Beetroot and chocolate cake
This moist beetroot chocolate traybake combines earthy sweetness with rich cocoa and a glossy chocolate icing. Perfect for any gathering.
Updated : 28 July, 2025
Easy
About 20 min.
Ingredients
3
Eggs
50 grams
Cocoa powder
150 grams
Self-raising flour
2 teaspoon
Baking powder
175 grams
Brown sugar
300 milliliters
Sunflower oil
225 grams
Beetroot
200 grams
Chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Grease and line a 30x23cm/12x9in baking tin with baking paper.
Step 2
Crack the eggs into a large mixing bowl and add the cocoa, flour, baking powder, and sugar. Give the mixture a brief stir with a wooden spoon, then gradually pour in the oil and beat everything together until you have a thick, smooth batter. Stir in the grated beetroot until evenly distributed.
Step 3
Transfer the batter to the prepared tin and bake for approximately 35 minutes, or until the cake is well-risen and springs back when gently pressed. Remove from the oven and allow to cool fully in the tin before icing.
Step 4
For the icing, place the chocolate and cream in a heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the bowl. Stir continuously until the chocolate is melted and the mixture is smooth and glossy. Let it cool slightly until it reaches a thick, pourable consistency. Pour the icing over the cooled cake and spread it evenly to cover the surface.
Step 5
To finish, melt the white chocolate in a separate bowl over hot water. Transfer to a piping bag fitted with a fine nozzle (or use a small food bag with the corner snipped) and drizzle it all over the cake.