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Chocolate & Beetroot Cake


Recipe Info

  • Servings : 10
  • Prep Time : 50m
  • Cook Time : 45m
  • Ready In : 1:35 h


  • 4 beetroot,peeled and cut into 5cm chunks
  • 280g flour
  • 250g sugar
  • 70g cocoa powder
  • 11⁄2 tsp baking powder
  • 2 eggs
  • 170ml warm water
  • 55ml vegetable oil
  • 1 tsp vanilla essence
  • Salt
  • 110g butter
  • 90g cocoa powder
  • 420g icing sugar
  • 75ml milk
  • 1 tsp vanilla essence


Step 1

Cover the beetroot with 5cm water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp knife, about 30 minutes. Drain. Purée the beetroot until smooth.

Step 2

Preheat the oven to 175°C. Whisk together the flour, sugar, cocoa powder, baking soda, and 3⁄4 teaspoon salt in a large bowl. Whisk in the eggs, water, oil, vanilla, and only 280g of the beetroot purée.

Step 3

Coat a loaf tin with cooking spray. Line the bottom with baking paper, and coat with more spray. Pour the batter into the tin. Bake until a toothpick inserted into the centre comes out clean, about 45 minutes. Let cool in the tin on a wire rack for 20 minutes. Turn out the cake from the tin and let cool completely.

Step 4

Meanwhile, make your icing. Melt the butter and stir in the cocoa. Alternately add the icing sugar and the milk, beating until a spreading consistency. Add a small amount of additional milk, if needed. Stir in the vanilla essence. Spread the icing over your cake with a palette knife. Serve.

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