This Mary Berry Chocolate and Beetroot Cake is a surprisingly moist and rich recipe, which uses grated raw beetroot to create an incredibly tender crumb. It’s a classic, foolproof recipe, perfect for afternoon tea and a great way to use up vegetables.
Mary Berry Chocolate and Beetroot Cake Ingredients
For the Cake:
- 3 large free-range eggs
- 50g cocoa powder
- 150g self-raising flour
- 2 teaspoons baking powder
- 175g light muscovado sugar
- 300ml sunflower oil, plus extra for greasing
- 225g raw beetroot, peeled and coarsely grated (approximately 2 medium beetroot)
For the Icing:
- 200g good-quality plain or dark chocolate (like Bournville), broken into pieces
- 200ml double cream
- 50g white chocolate, chopped (for decoration)
How To Make Mary Berry’s Chocolate and Beetroot Cake
- Prep Oven and Tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line it with non-stick baking paper.
- Mix the Batter: Break the eggs into a large mixing bowl. Add the cocoa powder, flour, baking powder, and sugar and stir a little. Gradually pour in the oil and beat with a wooden spoon or electric mixer until you have a thick, smooth batter.
- Add Beetroot and Bake: Stir the grated beetroot into the batter. Spoon the mixture into the prepared tin and level the surface. Bake for about 35 minutes, or until the cake is risen and springy to the touch.
- Cool: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Make the Icing: To make the icing, break the dark chocolate into a heatproof bowl. Pour in the cream, set the bowl over a pan of lightly simmering water (making sure the bowl doesn’t touch the water), and stir until the chocolate has melted and the mixture is smooth and glossy.
- Decorate: Let the icing cool slightly until it has a thick, pourable consistency. Pour it over the cold cake, spreading it out with a palette knife to cover the cake completely. To create the feathered effect, melt the white chocolate and pipe it in lines across the dark chocolate icing. Then, use a cocktail stick to drag through the lines in opposite directions. Let the icing set before cutting into squares.
Recipe Tips
- Do you taste the beetroot? No! Just like in a carrot cake, the beetroot adds a wonderful sweetness and incredible moisture, but you don’t taste its earthy flavour. The chocolate is the star of the show.
- How to handle beetroot: Beetroot is famous for staining everything! It’s a good idea to wear rubber gloves when peeling and grating it to avoid staining your hands.
- Can I use cooked beetroot? It’s best to use raw beetroot for this recipe, as it provides the right amount of moisture. Cooked, vacuum-packed beetroot can sometimes be too wet and may alter the texture of the cake.
- Feathered Icing Technique: The key to a beautiful feathered pattern is to work quickly while the dark chocolate icing is still wet. Pipe the white chocolate lines and immediately drag the cocktail stick through them.
What To Serve With Chocolate and Beetroot Cake
This moist traybake is delicious on its own, but also pairs wonderfully with:
- A dollop of crème fraîche or a simple cream cheese frosting
- A cup of strong coffee or tea
- A handful of fresh raspberries on the side
How To Store Chocolate and Beetroot Cake
- Room Temperature: Store the cake in an airtight container at room temperature. It will keep for up to 4 days and will become even fudgier and moister on the second day.
- Freeze: The un-iced cake freezes beautifully. Wrap the cooled traybake tightly and freeze for up to 3 months. Thaw at room temperature before icing.
Mary Berry Chocolate and Beetroot Cake Nutrition Facts
- Calories: 400-450 kcal
- Fat: 28g
- Carbohydrates: 35g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this as a round layer cake?
Yes. Divide the mixture between two greased and lined 20cm (8in) round sandwich tins. Bake for 25-30 minutes. Sandwich the cooled cakes together with half the icing and use the rest to cover the top.
Why is my cake oily?
This cake uses a significant amount of oil to ensure it’s incredibly moist. Make sure you are using the correct measurements. If you find a little oil on the surface after baking, you can gently blot it with a paper towel.
Can I make this gluten-free?
Yes, you can substitute the self-raising flour with a good-quality gluten-free self-raising flour blend.
Try More Recipes:
- Mary Berry Malted Chocolate Cake Recipe
- Mary Berry Chocolate Celebration Cake Recipe
- Mary Berry Death by Chocolate Cake Recipe
Mary Berry Chocolate and Beetroot Cake Recipe
Description
A wonderfully moist and rich chocolate traybake that secretly uses grated raw beetroot for an incredibly tender texture and sweet, earthy depth.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin.
- In a large bowl, combine the eggs, cocoa, flour, baking powder, and sugar.
- Gradually pour in the oil and beat until you have a smooth, thick batter.
- Stir in the grated beetroot.
- Pour into the prepared tin and bake for 35 minutes until springy to the touch. Cool completely.
- Make the icing by gently melting the dark chocolate and cream together. Pour over the cooled cake.
- Decorate with melted white chocolate to create a feathered pattern. Let it set before slicing.
Notes
- This recipe is a fantastic way to use up beetroot and add hidden vegetables to a delicious treat.
- You cannot taste the beetroot in the final cake; it simply adds incredible moisture.
- For the best results, grate the beetroot coarsely on a box grater.
- The cake is even better on the second day as it becomes fudgier.
Mary Berry Chocolate and Beetroot Cake Recipe
