I adore this Chocolate Beetroot Loaf. It’s rich and earth and absolutely moreish. It’s messy to make but worth it. One slice won’t be enough!
There are few things more delicious than a chocolate beetroot cake so here is the recipe for my latest favourite bake. I can not tell you how much I love this cake. The rich chocolate flavour is makes you think you won’t want to have seconds but leave it a while and you’ll be heading back in. I’ve been known to pick up the crumbs to make sure not even a slice piece is left.
The chocolate beetroot loaf is so moist but has a crisper shell. Making it more of a chocolate beetroot brownie rather than a loaf.
How do I add beetroot into the cake?
For this loaf recipe you can easily add the beetroot in two ways. Either grate it and add the pieces. This gives a beautiful texture to the finished cake and give it a little bite too.
The other way you can add beetroot to a chocolate cake is to pop the beetroot into the blender or food processor. Whizz it up to make a lovely thick paste. If you do this way – stir it in gradually as sometimes the the beetroot would be a little juicy and might make the mix too runny.
Adding beetroot to the chocolate loaf
To add the beetroot to the chocolate loaf simply add in the pieces of grated beetroot, trying to leave as much juice left out of the mix as possible. Too my moisture will make the cake too runny and not set properly.
When you grate the beetroot there will be some juice which comes out. Dab it up with some kitchen paper. This will help remove more juice and save the cake from being so runny. It is a messy thing to make but worth the messiness.
Such a glorious pink colour before the cocoa mix goes in.
Before and after the oven – the house smelled so good!
Warm slices of delicious beetroot and chocolate cake.
Chocolate Beetroot Loaf
- 180 g unsalted butter or stork margarine
- 180 g light brown soft sugar
- 80 g cocoa powder
- 150 ml hot water
- 120 g cooked beetroot
- 3 medium eggs
- 150 g chocolate chips any will do
- 250 g self-raising flour
- 0.5 teaspoons bicarb of soda
- Preheat the oven to 180º degree (160º fan). Line 2x1lb loaf tins or one 8in round tin.
- Cream together the butter and sugar.
- In a jug mix the cocoa powder and water together to make a smooth paste and leave to cool.
- Grate the beetroot and add it to the sugar/butter mix.
- Add the eggs and mix together.
- Add the chocolate chips.
- Sieve in the flour and bicarb and mix everything together.
- The mix should be smooth and have a medium to thick cakey consistency. If it’s a little thick add some milk.
- Divide the mix into the loaf tins and bake for 25-35 minutes until a cake tester/skewer comes out clean.
- All to cool slightly before serving. It is amazing warm with some cream or ice cream but also tastes great cold with a cup of tea.
- Enjoy x
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Follow me on Instagram to see what I’ve been making recently. www.instagram.com/sewwhite