Waranga News

Chocolate Beetroot Cake

Chocolate Beetroot Cake image


  • Olive oil
  • Plain flour for dusting
  • 300gm good dark chocolate
  • 250gm grated raw beetroot
  • 4 large eggs
  • 150gm caster sugar
  • 120gm almond meal
  • 1 tsp baking powder
  • 1tbsp good cocoa
  • Natural yoghurt to serve


  • Preheat oven 180º C.
  • Lightly grease 20cm pan with olive oil and line with grease proof paper, lightly dust with flour and tap out excess.
  • Break 200gm of chocolate into a heat proof bowl and melt over a simmering pot of water.
  • Don’t let the bottom of the bowl touch the simmering water. Grate beetroot and place into a large bowl.
  • Separate eggs and place yolks in with beetroot.
  • Stir sugar, almond meal, baking powder, cocoa, melted chocolate into beetroot mix as well. Whisk egg white into stiff peaks.
  • Use a spatula to fold a quarter of the egg white into the beetroot mixture to lighten.
  • Then once combined fold in the rest, but do not over mix.
  • Add the mixture to the cake tin and spread evenly.
  • Bake for approximately fifty minutes or until risen and cooked through.
  • Allow to cool somewhat then turn out onto wire rack to cool completely.
  • Melt remaining 100gm choc (I used Aldi dark hazelnut choc) and spread over the top.
  • Serve with a dollop of natural yogurt. (But do tell everyone it’s yoghurt NOT cream, or they may suffer taste-shock and may then not be able to enjoy the cake.
  • As in my recent experience!