Chocolate Beetroot Cake With Cream Cheese Frosting Recipe

Get ready to be amazed! This decadent Chocolate Beetroot Cake is unbelievably moist thanks to the secret ingredient: beetroot! Don't worry, you won't taste the beets – just rich, intensely chocolatey flavor in every bite. This surprisingly delicious recipe, adapted from the abel & cole organics newsletter, is perfect for chocolate lovers who crave a moist and intensely flavorful cake.

Prep Time 30 mins
Cook Time 70 mins
Calories 505.4 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Chocolate Beetroot Cake With Cream Cheese Frosting 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Beetroot Cake With Cream Cheese Frosting

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Beetroot Cake With Cream Cheese Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chocolate Beetroot Cake With Cream Cheese Frosting

  1. Boil 2 medium beetroots in their skins in a large pan of boiling water until tender (30-60 minutes).
  2. Let the beetroots cool completely, then peel and finely grate (or puree).
  3. Preheat oven to 180°C (350°F, Gas Mark 4). Grease and flour a 20cm (8-inch) round cake tin.
  4. In a large bowl, sift together 200g self-raising flour, 50g unsweetened cocoa powder, and 2 tsp baking powder.
  5. Add 200g granulated sugar to the dry ingredients and set aside.
  6. In a separate bowl, whisk together the grated beetroot, 2 large eggs, 2 tsp vanilla extract, and 100ml vegetable oil.
  7. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  8. Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
  9. Let the cake cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
  10. **Make the frosting:** In a heatproof bowl set over a pan of simmering water (double boiler), melt 100g dark chocolate. Stir until smooth.
  11. Remove from heat and whisk in 200g cream cheese, 5 tsp vanilla extract, and 50g softened unsalted butter until smooth and creamy.
  12. Once the cake is completely cool, frost generously with the cream cheese frosting.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

151g

Fat

51g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)