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Chocolate Almond and Beetroot Cake

Chocolate Almond and Beetroot Cake


This deliciously decadent chocolate and beetroot cake is sure to become a favourite!

  • Yields: 1 round cake |
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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150 g milk chocolate, broken into pieces
150 g butter, cubed
200 g flour
1½ tsp (7.5 ml) baking powder
100 g ground almonds
100 g drinking chocolate powder
200 g sugar
1 tsp (5 ml) vanilla essence
300 g cooked beetroot
3 eggs

Cream cheese filling
125 g cream cheese
80 g icing sugar, sifted
2 Tbsp (30 ml) softened butter
½ tsp (2.5 ml) vanilla essence

Chocolate ganache
100 g milk chocolate
2 Tbsp (30ml) milk

Preheat the oven to 180 °C. Lightly grease a round cake tin.

Place the chocolate and butter into a glass bowl and place over a pot of simmering water until melted. Stir to mix.

Sift together the flour, baking powder, almonds and drinking chocolate powder and add the sugar. Keep to one side.

Purée the beetroot in a blender until smooth and pour into a large bowl. Add the eggs and vanilla essence to the beetroot purée and whisk until light and fluffy. Fold the flour mixture into the whisked eggs together with the melted chocolate. Pour the mixture into the cake tin and place in the oven for 40–50 minutes. Remove from the oven and keep to one side until completely cool before icing it.

Cream cheese filling

Place all the ingredients into a bowl and cream until smooth.

Chocolate ganache

Place the chocolate and milk into a glass bowl and melt the chocolate over a pot of simmering water. Stir to mix.

To assemble

Once the cake is cool, slice it in half and smear the bottom half with the cream cheese icing. Carefully place the other half on top and drizzle with the chocolate ganache.