Mary Berry​ Chocolate And Beetroot Cake Recipe

This surprisingly moist Mary Berry Chocolate And Beetroot Cake is made with rich cocoa powder, light vegetable oil, and the secret ingredient of cooked beetroot for an incredibly tender crumb. This recipe creates a rich, fudgy, and intensely chocolatey cake. The beetroot adds unbelievable moisture and a subtle earthy sweetness that you won’t be able to place, but which makes the chocolate flavour even deeper. Perfect for an afternoon treat when you want something a little different, this cake is a brilliant conversation starter and serves 12 people.

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Mary Berry Chocolate And Beetroot Cake Ingredients

For the Chocolate Beetroot Cake:

• 250g (about 2 medium) raw beetroot, peeled and trimmed
• 175ml (3/4 cup) sunflower or vegetable oil
• 3 large free-range eggs
• 200g (1 cup) light muscovado sugar
• 200g (1 1/2 cups plus 1 tbsp) self-raising flour
• 50g (1/2 cup) unsweetened cocoa powder
• 1 teaspoon baking powder

For the Chocolate Ganache Topping:

• 100g (3.5 oz) good-quality dark chocolate (at least 70% cocoa solids), finely chopped
• 100ml (1/3 cup plus 1 tbsp) double cream (heavy cream)

How To Make Mary Berry Chocolate And Beetroot Cake

1. Preheat oven and prepare the tin: Preheat your oven to 180°C (160°C Fan / 350°F). Grease a deep 8-inch (20cm) round cake tin and line the base with baking parchment.
2. Cook the beetroot: Chop the beetroot into chunks, place in a saucepan, and cover with water. Bring to the boil and cook for 30-40 minutes until very tender. Drain well and allow to cool completely. Alternatively, you can use 200g of pre-cooked, vacuum-packed beetroot (not in vinegar).
3. Puree the beetroot: Place the cooked, cooled beetroot into a food processor and blend until you have a smooth, fine puree.
4. Mix the wet ingredients: In a large bowl, whisk together the oil, eggs, and light muscovado sugar until fully combined and the sugar has dissolved. Stir in the beetroot puree.
5. Combine the dry ingredients: In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder.
6. Make the cake batter: Gently fold the sifted dry ingredients into the beetroot mixture using a large metal spoon or spatula. Mix only until there are no visible streaks of flour; do not overmix.
7. Bake the cake: Pour the batter into your prepared tin and level the top. Bake for 45-55 minutes, or until the cake has risen and a skewer inserted into the center comes out clean.
8. Cool the cake: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
9. Make the ganache topping: While the cake cools, place the finely chopped dark chocolate in a heatproof bowl. Gently heat the double cream in a small saucepan until it is just about to boil. Pour the hot cream over the chocolate, let it stand for 5 minutes, then stir until smooth and glossy. Let it cool and thicken slightly.
10. Ice the cake: Once the cake is completely cool, pour or spread the thickened ganache over the top, letting it fall naturally over the edges.

Recipe Tips

• Use plain, cooked beetroot: It is essential to use cooked beetroot that is plain and not pickled in vinegar. The pre-cooked, vacuum-packed variety found in most supermarkets is perfect and a great time-saver.
• Don’t fear the beetroot: You truly will not taste a strong vegetable flavour. The beetroot’s magic is in the background, where its earthy notes deepen the taste of the chocolate and its high water content creates an incredibly moist, fudgy texture.
• Oil is key for a moist crumb: This cake recipe uses oil instead of butter. This is what helps to create its signature moist texture that stays fresh and delicious for several days.
• Check for doneness carefully: Because this is a very moist and dense cake, it can take a while to bake through completely. The skewer test is the most reliable way to ensure the centre of the cake is fully cooked.

What To Serve Chocolate And Beetroot Cake

This rich and fudgy cake is absolutely delicious served on its own, with its simple but elegant ganache topping. For an extra layer of indulgence, a dollop of tangy crème fraîche or a full-fat Greek yogurt provides a wonderful contrast to the sweet, earthy notes of the cake.

How To Store Chocolate And Beetroot Cake Leftovers

• Store: Store the cake in an airtight container at room temperature. Thanks to the beetroot and oil, it stays incredibly moist and will keep beautifully for up to 4 days. If the room is very warm, you may wish to refrigerate it.
• Freeze: The un-iced cake freezes brilliantly. Once completely cool, wrap it well in a double layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before adding the ganache topping.

Mary Berry Chocolate And Beetroot Cake Nutrition Facts

Serving Size: 1 slice (1/12th of cake)

• Calories: 430 kcal
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 250mg
• Total Carbohydrate: 48g
• Dietary Fiber: 4g
• Sugars: 31g
• Protein: 6g

Frequently Asked Questions

• Will my kids know there are vegetables in this cake? It is very unlikely! The deep, dark colour from the cocoa powder completely hides the colour of the beetroot. The flavour is so subtle and just tastes like a very rich chocolate cake, so it’s a wonderful way to sneak in some extra veg.
• Can I use butter instead of oil? While you could substitute melted butter, the cake would have a different, more traditional cakey texture. The oil is specifically used in this recipe to guarantee a super moist, dense, and fudgy crumb that is hard to achieve with butter.
• What topping is best for this cake? A simple dark chocolate ganache as used in this recipe is a perfect match. Alternatively, a tangy cream cheese frosting also pairs beautifully with the flavour profile. It’s also delicious with no topping at all, simply dusted with a little cocoa powder.
• Do I have to cook the beetroot from raw? Not at all. To save time and effort, buying pre-cooked, vacuum-packed beetroot from the supermarket is the easiest option. Just be sure to check the packet to ensure it’s plain beetroot and not in any kind of flavoured sauce or vinegar.