Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Beetroot Cake December 7, 2011

Chocolate and Beetroot go perfectly together. This makes a fudgy, moist cake which will keep for a week in an air-tight tin.



3 medium beetroots (approx 300g)

300g caster sugar

3 large eggs

250ml vegetable oil

75g cocoa powder

250g self raising flour

1 1/2 tsp bicarbonate of soda

For the filling

1oog unsalted butter, softened

200g icing sugar, sifted

1 Tbsp cocoa powder

2 Tbsp cold milk

2 generous Tbsp cherry conserve


Boil the beetroot in water until it’s tender to the point of a knife, about 30 minutes. Drain and allow it to cool for 30 minutes or so, then remove the skin and coarsely grate the beetroot.

Preheat oven to 180C/gas mark 4, and prepare two cake tins (20cm diameter) by greasing and lining with Baking Parchment.

Beat the sugar, eggs and oil together. Add the grated beetroot and cocoa and mix well.

Finally, sift in the flour and bicarbonate of soda and mix again.

Divide the mixture between the cake tins, smoothing  flat.

 Bake for about 35 minutes, until the cakes feel springy to touch.
 Remove from oven and let them stand for 15 minutes before gently turning out onto a wire rack.
 While the cakes cool, make the butter-cream filling.
 Beat the butter, sugar and cocoa together, then drizzle in the milk and beat again. Add a little more milk if it’s needed, but you     want the filling to be very smooth and to hold it’s shape.
 When the cakes are completely cold, lay each one flat side up.
 Spread one with the butter-cream and the other with cherry conserve then sandwich together.
 It’s always a bonus when the cream and conserve ooze out of the sides a little.

What do you think, would you make this?

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