Decadent Chocolate & Beetroot Cake - Eat Love Share

Decadent Chocolate & Beetroot Cake

By on April 7, 2015


Serves 8



  • 175 grams plain flour
  • 10 grams baking powder
  • 75 grams cocoa powder
  • 225 grams caster sugar
  • 3 eggs
  • 1 200 gram tub of Chris’ Traditional Beetroot Dip
  • 200ml vegetable oil


  • 250 grams dark chocolate
  • 250ml double cream


  1. Preheat the oven to 200C.
  2. Grease and line a 20cm cake tin (preferably spring form.)
  3. Sift the flour, baking powder, cocoa powder and sugar into a bowl.
  4. Blend the eggs, beetroot dip and vegetable oil in a food processor until smooth.
  5. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
  6. Meanwhile, make the ganache. Put the double cream into a saucepan and simmer gently until just before it reaches boiling point.
  7. Break the chocolate into pieces and put into a mixing bowl.
  8. Pour the warmed double cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
  9. Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.
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