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Chocolate Beetroot Cake

Serves 8-10




  • 80gm cooked beetroot
  • 1 1/2c sugar
  • 2 eggs
  • 2/3c cocoa                        
  • 4 scoops Red Shot                                                             
  • 100gm butter
  • 100gm dark chocolate, chopped
  • Pinch salt
  • 1 1/3c flour
  • 1 ½ t soda
  • 1 1/2c milk
  • Berries to decorate
  • Extra chocolate to decorate



  • 200gm dark chocolate, chopped
  • 175ml cream



  • Preheat the oven to 160deg. 
  • Line a 24cm cake tin with baking paper and oil spray. 
  • Place beetroot into a food processor and blitz until pureed.
  • Melt the chocolate and butter together and stir until smooth. 
  • Add all the other ingredients to the beetroot and pulse to combine. 
  • Lastly, add the melted butter and chocolate and pulse until combined. 
  • Pour into the prepared tin and bake for 50- 60 mins until cooked when tested with a skewer. 
  • Set aside to cool. 
  • While the cake is cooling, prepare the ganache by heating the cream until boiling point. 
  • Take off the heat and pour over the chocolate and leave to sit for 5 mins to warm the chocolate through. 
  • Whisk until smooth and leave on the bench to cool until it reaches a spreading consistency. 
  • Remove the cooled cake from the tin and place onto a serving plate and spread over the ganache. 
  • Decorate as desired and serve at room temperature.


Note: this recipe also works well for individual cakes.                    


Chocolate Beetroot Cake

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