The recipe for chocolate beetroot cake in one form or another has done the rounds of many a kitchen table over the years, except mine that is. I first read about this cake in the 1990s, when it appeared in Jill Dupleix's book, New Food: from the new basics to the new classics. Versions have also appeared in books by Nigel Slater and articles by Jamie Oliver, Nigella Lawson and Martha Stewart, among others.
Curiously enough, until recently neither Jill Dupleix's New Food nor chocolate beetroot cake managed to find the way into my home – even though I enjoy Ms Dupleix's recipes, and have always been a fan of deliciously interesting vegetable-based cakes.
Truth is that chocolate beetroot cake is a cracker, particularly when it's prepared with love. I've been wanting to bake one for aeons, but beetroot is on my Peter's list of 'foods to avoid'. Given this, I was more-than-pleasantly surprised when he said 'yes' to a slice of chocolate beetroot cake at the Harvesters' Lunch at Kangaroo Valley Olives. When he went back for seconds, I knew that chocolate beetroot cake was destined to find its way onto my repertoire. Rita Weiley, mum of Jacqueline Weiley, who runs Foodscape Tours, baked the chocolate beetroot cake for the Harvesters' Lunch. Actually, she baked two cakes for the event and just as well, because they were hugely popular on the day. I'm happy to report that Rita has generously shared her recipe with me. The source recipe was adapted from Edgell and originally it called for canned beetroot. A fresh produce advocate, much like her daughter, Jacqueline, Rita chose to use fresh beetroot, and also opted to decorate the cake with her own recipe for chocolate sour cream icing. One thing for certain, it's a keeper. I bake my version with Aldi brand gluten free flour and macadamia oil. Peter gobbles it down, so it must be good, methinks. Thank you Rita for the recipe. xo The cake and the baker...
Rita Weiley (right) with THAT cake and her daughter, Jacqueline of Foodscape Tours (left)
CHOCOLATE BEETROOT CAKE WITH CHOCOLATE SOUR CREAM FROSTING
For the cake: 420g fresh beetroot, cooked till tender 100g dark chocolate, callets or pieces 2/3 cup macadamia oil (or vegetable oil) 3 free-range eggs, lightly beaten 1 teaspoon vanilla extract 13/4 cups plain (AP) flour, sifted - note, I used an Aldi brand Gluten Free flour 1 teaspoon bicarbonate of soda 1/3 cup cocoa powder, sifted 3/4 cup raw caster sugar To cook the beets, you can either bake or boil them until they are tender (wear gloves to peel them once they're cooked!). Puree the cooked, cooled beetroot in a food processor and set it aside. Preheat your oven to 170 degrees C. Grease a 22-cm round springform cake tin and line the base and sides with baking parchment. Melt the chocolate in a Pyrex bowl over a saucepan of gently simmering water. Take care not to let the bowl touch the water. Remove the bowl from the heat. With a balloon whisk, stir in the macadamia oil, eggs, vanilla extract and the beetroot. Fold in the sifted dry ingredients, followed by the sugar. Stir to combine the ingredients. Pour the mixture into the prepared cake tin and bake for around 40-45 minutes until the cake is firm to touch and a skewer or cake tester inserted comes out clean. Set aside and allow the cake to cool. For the frosting: 150g dark chocolate, callets or pieces 25g unsalted butter 1/4 cup light sour cream 2/3 cup icing sugar, sifted Combine the chocolate and butter in a Pyrex bowl and melt over a saucepan of gently simmering water. Take care not to let the bowl touch the water. With a wooden spoon, stir in the sour cream and icing sugar, and remove the bowl from the heat. Stir until smooth, then chill the icing in the refrigerator until ready to use. Note: When you are just about ready to ice the cake, remove the frosting from the fridge and bring it to room temperature, stirring until it is a spreadable consistency. Using a palette knife, spread the icing over the top of the cake. Store the cake in an airtight container. Serves 12. 
Tell me dear readers, have you ever tasted chocolate beetroot cake? What other vegetables have you used in baking cakes?
4/5/2015 10:16:04 pm
Beetroot, zucchini, carrot in cake always adds that bit of desired extra moistness, I think. Your cake looks magnificent. I could eat a slice right now.
Lizzy
7/5/2015 10:18:10 am
Thanks so much, Jennifer. Yep, I love zucchini, carrot, beetroot, potato and even pumpkin in my cakes : )
Peter
4/5/2015 11:12:15 pm
Have to agree, this cake is the best.
Lizzy
7/5/2015 10:18:32 am
Awwww, thank you my love x 5/5/2015 12:44:51 am
I do love chocolate beetroot cake but have never actually made one. If we can actually get the beetroot to grow this year I might be able to give this a try. Love the sound of the icing.
Lizzy
7/5/2015 10:18:53 am
Oh Tania, that'd be grand! : ) 5/5/2015 09:17:39 am
We have yet to do a beet cake. Love the idea -- just need to get in the kitchen and make one of these! This looks wonderful -- thanks.
Lizzy
7/5/2015 10:19:19 am
John, I think you might just like this one too! : ) 5/5/2015 12:53:13 pm
sadly I have never made a beetroot choc cake with any of my beetroots - I tend to enjoy them roasted with garlic and wine :-) I really must try this next summer when I grow them again!
Lizzy
7/5/2015 10:19:41 am
Yes, how wonderful, using home grown beets to make this one! 6/5/2015 01:32:24 pm
Hello Liz...found you via Kitchen Riffs. This cake looks amazing. I have been working with beets this week and I can see how they work perfectly in a chocolate cake. I have a feeling this cake is going to be incredibly moist, too! Lovely! : )
Lizzy
7/5/2015 10:20:13 am
Hello there Anne and welcome! : ) It really is so moist and yummy. I hope you will try it : )
Lizzy
7/5/2015 10:20:37 am
Me too, Amanda, and it really does keep the cake moist too : ) 6/5/2015 07:20:14 pm
I am so pleased to see macadamia oil being used in a recipe as I have not ventured out much with mine. I shall try it in a cake for sure. As for the beetroot cake, I love how it tastes of chocolate and has the added goodness of vegetables. Busy playing catch up after our trip :)
Lizzy
7/5/2015 10:21:24 am
Hello lovely Tandy... welcome home. I use macadamia oil in a number of my recipes, particularly cakes where vegetable oil has been called for. It adds a new depth of flavour x 6/5/2015 11:38:43 pm
I've never used tinned beetroot in a cake but I think Maureen has (if I remember correctly?). I love how vegetables add such a nice texture to cakes :D
Lizzy
7/5/2015 10:21:58 am
I've not used tinned beetroot either. Must check Maureen's recipe. Yes, me too. : ) 7/5/2015 12:52:09 am
Love the combination of chocolate and beetroot! I have a beetroot at home, was just about to make a cake like this. :)
Lizzy
7/5/2015 10:22:22 am
Hi Jenny, perfect timing then : ) 7/5/2015 04:06:46 am
What a unique cake! I've never had a beetroot cake before. It looks delicious, and I can imagine the beetroot/chocolate combo working beautifully!
Lizzy
7/5/2015 10:22:46 am
It really does work surprisingly well, Mary Frances : )
Lizzy
7/5/2015 12:22:34 pm
Great, Beck! Fresh or canned beetroot? 7/5/2015 05:41:24 pm
Lost the combination of chocolate and beetroot Lizzy! I could surely go for a slice or two of this right now with my coffee! 9/5/2015 02:05:13 am
What a lovely cake, you'd never know that there was beet root in it. I've never had beet root cake before but I'd love to try it. We just enjoyed a roasted beet root salad with Burrata last night, I just adore beet root. 9/5/2015 04:37:20 am
I have never had a beetroot/chocolate cake. Zucchini, mayonnaise (that's a vegetable, right?), potato, sweet potato, squash, and carrot, I have had... Must try this - the density of the color is to die for! xo 9/5/2015 06:54:45 pm
It's so nice to see healthy food getting incorporated in cakes. Beetroot doesn't give off a lovely colour addition to the cake, but also gives added flavour and nutrition boost. Thank you for sharing, Lizzy! 10/5/2015 05:52:17 pm
WOW Lovely Lizzy! I adore using vegetables in my baking, it really gives the dish a whole new level of delish. I have used beet juice in my red velvet cake before, and I love carrot cake, does that count? So yummo. :) 11/5/2015 10:27:44 pm
I am one of those who has been making this incredibly surprising (well, not surprising anymore) for many years. I can't remember when I first had and then tried making my own version. - probs mid 90s. Anyway, it is a firm - er, moist - favourite at my cancer nutrition classes, and in fact I am making a cupcake version today as I have 26 people to feed tomorrow! I am so glad that you have finally discovered this really lovely idea and have made it your own (macadamia oil!). I use vegetables in ALL cakes unless they are something like a Victoria sponge. No getting away from veggies when I am in charge! Your cake looks and sounds truly delicious, Liz xx 12/5/2015 03:55:26 pm
I had the old food new food Jill Dupliex book and loved it at the time it was a bit special then with a few new ideas. I had a chocolate beetroot cake for my wedding a million years ago (91) and remember people being surprised that it tasted just like chocolate cake. LOL. Love the sour cream icing. This I havent tried before. Oh dear I so want some cake......... 18/5/2015 03:32:21 pm
Please pass me a spoon for that frosting, I adore it! :) 31/8/2015 03:36:28 am
Beetroot and chocolate? That sounds experimental! I am excited to try your recipe, Lizzy. Comments are closed.
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Hi. I'm Liz. I'm a writer, cook and traveller based in Canberra, Australia.
I love the process of writing and the stringing together of words to form a story borne from the wisp of an idea. I also greatly enjoy cooking and travelling. Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers and chefs, and news on food and cooking.  Search by topicNB: I use Australian standard measuring cups and spoons in my recipes.
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