Rich & Creamy Chocolate Beetroot Cake



  • 1.5 cups Golden Caster Sugar (250gm)
  • 2 cups Flour (220gm)
  • 125 mg Butter or Stork
  • 3 level teaspoons Baking Powder (15gm)
  • 3-4 heaped Tablespoons Cocoa Powder
  • 100gm Dark Chocolate
  • 3 eggs
  • 1 teaspoon Vanilla Extract
  • 3 medium beetroot (200gm)


  • 150 mg Sour Cream
  • 100 gm Dark Chocolate
  • 1-2 heaped Tablespoons Icing Powder


Mix butter and sugar till smooth, add eggs one at a time and beat until light and fluffy.

Gently melt the chocolate on a low heat (glass bowl in a steam pot). Finely grate or puree the cooked and peeled beetroot (plain not vinegar). Sift the dry ingredients (cocoa, flour and baking powder). Gently fold the dry ingredients into the mixture, add the melted chocolate and vanilla and finally the beetroot. Divide the mixture into 2 cake tins. Bake at 170-180 degrees for 25 minutes. Leave to cool.

For the Icing, melt the chocolate as before, mix in the sour cream and the icing sugar until thick, creamy and smooth. Allow to cool. Spread the Icing with a knife between two cake layers and also lots on top. Enjoy! You won't taste the beetroot and it helps to keep the cake moist.