Chocolate and Beetroot Cake

Normal Fork Mashable

Fork Mashable: Mash the cake with custard, cream or ice-cream

The community rehabilitation team have many talents including baking.  Thank you Karen for this recipe; it’s a great way to include beetroot and it went down very well at Kate’s leaving lunch.


150g Soft butter

250g Light muscovado sugar

3 Large eggs

60g Cocoa powder

200g Self raising flour

2 tsp Baking powder

4 tbsp Milk

250g Cooked beetroot, grated

For the icing

60g Butter

30g Cocoa powder

3 tbsp Milk

250g Icing sugar



Lightly grease the tin and line bottom with baking parchment.

Combine all the cake ingredients, except the beetroot, in a large bowl.

Beat with a whisk until smooth and then fold in the beetroot.

Spoon the mixture into the prepared tin and bake in preheated oven at 180°C/Gas mark 4 for 45-55 mins, until the cake is well risen and shrinking away from the tin.

Remove from the tin when cooked and leave to cool completely.

Make the icing:

Melt the butter in a saucepan, add the cocoa powder and stir over the heat for 1 minute.

Add the milk and the icing sugar and stir to combine.  Remove from the heat and set aside to cool and thicken.

Slice the cake in half  and spread a third of the icing on the bottom half and then place the other half on top.  Spread the remaining icing over the top and side of the cake to give a thin layer.

Keep refrigerated.

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Posted in Fork Mashable, Normal, Recipes

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