Epic Chocolate and Beetroot Cake

Epic Chocolate and Beetroot Cake

Beetroot is quite sweet, which is why it works really well in cakes; especially in this epic chocolate and beetroot cake 

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Foodie  Foodie Your Guide to Good Taste  on 14 Sep '15

Top photo credit: Kadri Kalvo

This article originally appeared in the latest September issue of Foodie: Cooking with Jamie Oliver. Read it here!

Serves: 12

Prep time: 30 mins

Cooking time: 1 hr


  • olive oil
  • plain flour, for dusting
  • 300g good-quality dark chocolate (70% cocoa solids)
  • 250g raw beetroot
  • 4 large free-range eggs
  • 150g golden caster sugar
  • 120g ground almonds
  • 1 tsp baking powder
  • 1 tbsp good-quality cocoa powder
  • natural yoghurt, to serve

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  1. Preheat the oven to 180°C.
  2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.
  3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.
  4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
  5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.
  6. Place the bowl on top of a small pan of simmering water over medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.
  7. Once melted, use oven gloves to carefully remove from the heat and set it aside.
  8. Peel and quarter beetroots. Push the beetroots through a coarse grater attachment on a food processor, then decant into a large mixing bowl
  9. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot.
  10. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
  11. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
  12. Use a spatula to fold a quarter of the egg whites into the beetroot mixture, once combined, fold in the rest but try not to over mix.
  13. Add the mixture to the prepared cake tin and spread out evenly using a spatula.
  14. Bake in the hot oven for around 50 minutes, or until risen and cooked through.
  15. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean, the cake is cooked.
  16. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
  17. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate over the top.



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