This Beetroot and Chocolate Cake with Ganache recipe is moist and delicious!

On paper, combining beetroot and chocolate may read like the ultimate baking faux pas, but in practise, this combination works a treat! The beetroots highly acidic nature retains the cakes moisture and enhances those rich chocolate flavours.

So step outside your comfort zone and give this recipe a try!

Beetroot and Chocolate Cake with Ganache




15 Minutes


60 Minutes


  • 10 g baking powder
  • 75 g cocoa powder
  • 175 g plain flour
  • 225 g caster sugar
  • 3 eggs
  • 225 g raw beetroot, roasted, peeled and chopped
  • 200 ml corn oil
  • 350 g dark chocolate
  • 250 ml double cream


  1. Preheat oven to 200°C.
  2. Grease and line a 20 cm spring form cake tin.
  3. Sift flour, baking powder, cocoa powder and sugar into a bowl.
  4. Blend the eggs, beetroot and corn oil in a blender until smooth and combine with dry ingredients.
  5. Bake for 40 minutes.
  6. To make the ganache: pour the double cream into a saucepan and simmer gently until just before it reaches boiling point.
  7. Break the chocolate into pieces and put into a mixing bowl.
  8. Pour the warmed double cream over the broken chocolate and mix gently until the two are blended into a silky chocolate icing consistency.
  9. Remove cake from oven and allow time to cool.
  10. Cover the cake generously with the chocolate ganache.
  11. Let sit for 10 minutes and serve.

Try this unusual recipe at home and tell us how you found it in the comments box below!

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