Bloomsbury Chocolate and Beetroot cake recipe


300g cooked and peeled beetroot

3 large eggs

200ml sunflower oil

200g caster sugar

Pinch of salt

80g cocoa powder

180g plain flour

3 tsp baking powder


Mix the beetroot, eggs, sugar, salt and sunflower oil in a blender and then tip into a bowl. Sift the flour, baking powder and cocoa and fold into the beetroot mix. Pour the mixture into a greased round cake tin and bake in a preheated oven at 150°C (300°, gas mark 2) for around  50 minutes or until the knife comes out clean. When cool, ice with chocolate icing.

I used a Mrs Beeton recipe for chocolate fudge butter icing, which went really well…

Chocolate fudge icing


100g plain chocolate, broken into pieces

50g butter, cut into chunks

1 egg, beaten

175g icing sugar, sifted


Combine the chocolate and butter in a heat proof bowl and set over hot water until it has melted and combined. Beat in the egg and then remove the bowl from the heat and stir in half the icing sugar. Beat in the remaining sugar and continue beating until the icing is smooth and cold.

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One Response to Bloomsbury Chocolate and Beetroot cake recipe

  1. Pingback: My Week in Pictures: Week 28 | Something of nothing

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