Mary Berry Chocolate and Beetroot Cake Recipe

If you are looking for a rich chocolate cake with a wonderfully moist texture, this Mary Berry Chocolate and Beetroot Cake Recipe is a fantastic choice. The beetroot adds natural sweetness and incredible softness without overpowering the chocolate flavor. It is an easy-to-moderate cake that looks impressive yet comes together with simple ingredients. From preparation to serving, the recipe takes about 1 hour and 20 minutes.

Ingredients

For the Chocolate Beetroot Cake

• 250g cooked beetroot, drained and roughly chopped
• 200g dark chocolate, chopped
• 200g unsalted butter
• 3 large eggs
• 250g caster sugar
• 100ml sunflower oil
• 200g self-raising flour
• 50g cocoa powder
• 1 teaspoon baking powder
• Butter for greasing
• Baking parchment

For the Chocolate Topping

• 100g dark chocolate, finely chopped
• 100ml double cream
• Chocolate shavings or curls for decoration

How to Make Mary Berry Chocolate and Beetroot Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 23cm round cake tin and line the base with baking parchment.
• Melt the chocolate: Place the dark chocolate and butter in a heatproof bowl over gently simmering water. Stir until melted and smooth, then leave to cool slightly.
• Blend the beetroot: Add the cooked beetroot to a food processor and blend until completely smooth.
• Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, caster sugar and sunflower oil until fully combined.
• Combine the mixtures: Stir the beetroot puree and melted chocolate mixture into the egg mixture until smooth.
• Add the dry ingredients: Sift in the self-raising flour, cocoa powder and baking powder. Fold gently until no dry streaks remain.
• Fill the tin: Pour the batter into the prepared cake tin and level the surface with a spatula.
• Bake the cake: Bake for 40 to 45 minutes or until a skewer inserted into the center comes out with a few moist crumbs attached.
• Cool completely: Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool fully.
• Make the topping: Heat the cream until just steaming. Pour over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.
• Decorate and serve: Spread the chocolate topping over the cooled cake and finish with chocolate shavings before serving.

Tips for the Best Chocolate and Beetroot Cake

How do I make sure the cake stays moist?

Do not overbake the cake. Remove it when a skewer comes out with a few moist crumbs attached.

Can I taste the beetroot in the finished cake?

No. The beetroot mainly adds moisture and sweetness while allowing the chocolate flavor to shine.

What type of chocolate works best?

Use dark chocolate with at least 60% cocoa solids for the richest flavor.

Why is my cake dense?

Overmixing after adding the flour can make the cake heavy. Fold gently until just combined.

Serving Suggestions

• Serve with whipped cream.
• Pair with vanilla ice cream.
• Enjoy with a cup of coffee.
• Add fresh raspberries for contrast.
• Serve as an afternoon tea cake.

Storage

Room Temperature

Store in an airtight container for up to 3 days in a cool kitchen.

Refrigerator

Keep refrigerated for up to 1 week. Allow slices to come to room temperature before serving.

Freezing

Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 11g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Mary Berry Chocolate and Beetroot Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

45

minutes

Total time

65

minutes

Calories

395

kcal

1

hour 

5

minutes

A rich, moist chocolate cake made with cooked beetroot and dark chocolate, finished with a silky chocolate topping. Perfect for celebrations, afternoon tea, or a special dessert.

Ingredients

• 250g cooked beetroot, drained

• 200g dark chocolate, chopped

• 200g unsalted butter

• 3 large eggs

• 250g caster sugar

• 100ml sunflower oil

• 200g self-raising flour

• 50g cocoa powder

• 1 tsp baking powder

• 100g dark chocolate

• 100ml double cream

• Butter for greasing

• Baking parchment

• Chocolate shavings for decoration

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a 23cm round cake tin.
• Melt the dark chocolate and butter together and allow to cool slightly.
• Blend the cooked beetroot into a smooth puree.
• Whisk eggs, sugar and oil until combined.
• Add beetroot puree and melted chocolate mixture.
• Fold in flour, cocoa powder and baking powder.
• Pour into the prepared tin and level the surface.
• Bake for 40 to 45 minutes until a skewer comes out with a few moist crumbs.
• Cool completely on a wire rack.
• Heat cream and pour over chocolate. Stir until smooth and spread over the cake.
• Decorate with chocolate shavings and serve.

Notes

• Use cooked beetroot rather than pickled beetroot.
• Do not overmix the batter once the flour is added.
• The cake tastes even better the next day.