Say hello to one of the richest, moistest, and most delicious chocolate cakes you’ll ever taste. This version uses cooked and pureed beetroot to give the crumb an irresistible gooey, fudgy texture — without any beetroot flavor. The beetroot acts like a secret ingredient that enhances moisture and density, similar to how zucchini or applesauce can work in other recipes. To heighten the chocolate experience, the cake is finished with a silky ganache topping for an indulgent, elegant finish.
This cake comes from a well-loved family version of a classic recipe. It’s large and substantial, and it benefits from a little planning: the beetroot must be cooked, cooled and pureed before mixing, and the cake itself needs a relatively long bake time. Because of that, it’s a great recipe to start the day before you plan to serve it, or to make ahead and let rest overnight so the flavors and texture settle.
Oil-based cakes are naturally moist, and the addition of beetroot puree makes this one exceptionally tender and dense — almost like a chocolate torte but with an easier, more forgiving batter. The finished cake slices beautifully and the ganache provides a glossy, slightly firm top that contrasts wonderfully with the soft interior. This is the kind of cake that keeps well: refrigerate if frosted, and rewarm slightly before serving for the best texture.
Please read the recipe notes before beginning.
Chocolate Beetroot Cake
Ingredients
For the cake
- 300 gms raw beetroot
- 100 gms dark chocolate (70% to 75%), finely chopped
- 3 eggs, at room temperature (I have not tried substitutes)
- 1 and 1/3 cups caster sugar (250 gms)
- 1 cup vegetable oil (250 ml)
- 2 tsps vanilla extract
- 1 and 3/4 cups all-purpose flour (200 gms)
- 1/4 cup cocoa powder (30 gms)
- 1 and 1/2 tsps baking soda
- 1/4 tsp salt
For the ganache frosting
- 100 gms dark chocolate (50% to 60%), finely chopped
- 1/3 cup cream (80 ml)
Instructions
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This is a good recipe to start the day before you plan to eat the cake. First, cook the beetroots until tender: use a pressure cooker for 2 to 3 whistles or simmer them in a pot on medium heat until easily pierced with a knife. Cooling the beetroots completely before handling helps preserve their texture and color. Peel, trim any stem bits, then puree in a blender or food processor until smooth. If not using the puree the same day, store it covered in the refrigerator.
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To make the cake, melt the dark chocolate gently in the microwave or over a double boiler until smooth, then set aside to cool slightly.
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Grease a 9 inch springform or round cake tin and preheat the oven to 175°C (350°F).
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In a mixing bowl whisk the eggs, sugar, oil and vanilla until smooth. A hand mixer makes this quicker, but a balloon whisk will also do the job.
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Stir the melted chocolate into the egg mixture, then add the beetroot puree and mix on low speed until combined.
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Sift in the flour, cocoa, baking soda and salt, and fold gently until just combined. The batter should be neither very runny nor too stiff; use a mixer briefly to break any lumps if needed.
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Pour the batter into the prepared tin and bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Start checking at 45 minutes. If the top browns too quickly, loosely cover with foil and reduce the oven temperature to 165°C (330°F), continuing to bake until done.
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Allow the cake to cool completely at room temperature; letting it rest overnight (loosely covered) improves texture and slicing.
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To make the ganache, place the chopped chocolate in a bowl. Heat the cream on low until it is just barely simmering — hot but not boiling. Pour the cream over the chocolate and let it stand for 2 to 3 minutes, then stir until smooth. If needed, warm the bowl gently over a pot of simmering water (making sure the bowl does not touch the water) and stir until fully melted and glossy.
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Let the ganache cool at room temperature for about 10 minutes so it thickens slightly. Trim any uneven top from the cooled cake, spread the ganache evenly, allow it to set for a few minutes, then slice and serve.
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Store the frosted cake in the refrigerator for up to 5–6 days or freeze for longer storage. For best flavor and texture, serve at room temperature or warmed slightly before serving.
Notes
If you cook the beetroot on the stovetop rather than in a pressure cooker, allow extra time for them to become tender.
This cake is substantial and rich — it pairs beautifully with whipped cream, ice cream, or simply a dusting of cocoa powder for a minimalist presentation.
This post contains references to original recipe sources and family notes.