Yummy beetroot and choccie cake

Makes 8 portions.



225g (8oz) butter, at room temperature

325g (11oz) dark muscovado sugar

4 eggs, beaten

225g (8oz) plain flour

2 tsp baking powder

2 heaped tbsp cocoa powder

400g (14oz) raw beetroot, finely grated

85g (3oz) grated dark chocolate (minimum 70% cocoa content)

bsp vanilla essence

icing sugar, to decorate

23cm (9in) deep-sided cake tin, greased


  • Step 1

    Preheat the oven to 180°C/350°F/gas mark 4.

  • Step 2

    Mix the softened butter and muscovado sugar together in a bowl until they’re light and fluffy. Add the beaten eggs a little at a time, mixing well.

  • Step 3

    Sift the flour, baking powder and cocoa powder into the cake batter and stir together well.

  • Step 4

    Add the grated beetroot to the cake mix, together with the grated chocolate. Stir well to combine, then add the vanilla essence to the mixture.

  • Step 5

    Pour the cake batter into the prepared cake tin and bake for 50-65 minutes, depending on your oven and the depth of the cake tin. Check whether it’s ready by carefully piercing the centre of the cake with a skewer. It should come out relatively clean. If you can still see pink batter on the skewer, it needs longer. Cover the top of the cake loosely with foil to prevent it from burning whilst the middle cooks. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Serve dusted with icing sugar.