Mary Berry Chocolate and Beetroot Cake Recipe

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This Mary Berry chocolate and beetroot cake is wonderfully moist, deeply chocolatey, and surprisingly light, with the beetroot adding richness rather than any earthy taste. The texture is soft and tender with a gentle fudgy crumb, making it ideal for both everyday baking and special occasions. It is a straightforward recipe that suits confident beginners and experienced bakers alike. From start to finish, it takes around 90 minutes, including baking and cooling.

Ingredients

For the Cake

250g cooked beetroot, peeled and finely grated
200g dark chocolate, broken into pieces
200g unsalted butter, cut into cubes
200g caster sugar
3 large eggs
150g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder

For the Chocolate Icing

100g dark chocolate, broken into pieces
50g unsalted butter
1 tbsp golden syrup

How to Make Mary Berry Chocolate and Beetroot Cake

Prepare the Oven and Tin: Preheat the oven to 180°C (160°C fan). Grease a 20cm round cake tin and line the base with baking parchment to ensure easy removal after baking.
Melt the Chocolate and Butter: Place the dark chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until fully melted and smooth, then remove from the heat and allow to cool slightly.
Mix the Cake Batter: Beat the caster sugar and eggs together in a large bowl until pale and slightly thickened. Gradually stir in the melted chocolate mixture, followed by the grated beetroot.
Add the Dry Ingredients: Sift the self-raising flour, cocoa powder, and baking powder into the bowl. Fold gently until everything is well combined, taking care not to overmix.
Bake the Cake: Pour the mixture into the prepared tin and level the surface. Bake for 45 to 50 minutes, until the cake is risen and a skewer inserted into the centre comes out clean.
Cool and Ice: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. For the icing, melt the chocolate, butter, and golden syrup together, stirring until smooth. Spread evenly over the cooled cake.

Tips for the Best Chocolate and Beetroot Cake

How Do I Stop the Cake from Being Too Dense?

Make sure the eggs are beaten well with the sugar and avoid overmixing once the flour is added.

Can I Taste the Beetroot?

No. The beetroot simply adds moisture and depth, allowing the chocolate flavour to shine.

Why Did My Cake Sink in the Middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Keep the oven closed for at least the first 35 minutes.

How Do I Get a Smooth Icing Finish?

Let the icing cool slightly before spreading. This helps it thicken just enough for a neat, glossy finish.

Serving Suggestions

Serve in slices with a cup of tea or coffee
Add a spoonful of lightly whipped cream on the side
Pair with fresh berries for a lighter dessert

Storage

Room Temperature

Keep the cake in an airtight container for up to 2 days in a cool place.

Refrigerator

Store in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the uniced cake, well wrapped, for up to 3 months. Defrost fully before icing and serving.

Nutrition Information

Calories: 420 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 26g
Saturated Fat: 15g
Sodium: 180mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I Use Vacuum-Packed Beetroot?

Yes, as long as it is plain beetroot with no added vinegar or seasoning. Drain and grate it well before using.

Can I Make This Cake Gluten Free?

You can replace the self-raising flour with a gluten-free self-raising blend and add a pinch of xanthan gum if needed.

Is This Cake Suitable for Children?

Yes, it is mild, moist, and not overly rich, making it suitable for children.

Can I Bake This in a Loaf Tin?

Yes, but adjust the baking time to around 55 to 60 minutes and check regularly.