Mary Berry’s Beetroot and Chocolate Cake is a rich, moist cake with an unexpected twist of earthy sweetness from the beetroot. The beetroot adds moisture and a subtle flavor that enhances the chocolate, creating a beautifully balanced dessert that’s both indulgent and unique. Perfect for any occasion, this cake is easy to make and has a deliciously fudgy texture.
What Is Mary Berry’s Beetroot and Chocolate Cake?
Mary Berry’s Beetroot and Chocolate Cake combines the deep, rich flavors of chocolate with the natural sweetness of beetroot. The beetroot not only adds moisture but also brings out the chocolate flavor while keeping the cake light. This cake is topped with a smooth chocolate ganache, making it a truly decadent treat.
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Why You’ll Love This Recipe
- Rich and Moist Texture: The beetroot adds moisture, resulting in a dense yet soft cake.
- Perfect for Chocolate Lovers: Deep chocolate flavor with a hint of earthiness.
- Unique Twist: The beetroot adds an unexpected, delicious element.
- Easy to Make: Simple ingredients and steps for a delicious homemade treat.
- Great for Any Occasion: Perfect for dessert, birthdays, or afternoon tea.
Ingredients Needed to Make Mary Berry’s Beetroot and Chocolate Cake
For the Cake
- 250g cooked beetroot (peeled and grated) – Adds moisture and a unique sweetness.
- 200g dark chocolate (70% cocoa solids) – Provides a rich chocolate flavor.
- 200g plain flour – Gives structure to the cake.
- 1½ tsp baking powder – Helps the cake rise.
- 3 large eggs – Adds structure and richness.
- 175g caster sugar – Sweetens the cake while keeping it light.
- 200ml sunflower oil – Keeps the cake moist.
- 1 tsp vanilla extract – Enhances the chocolate flavor.
For the Chocolate Ganache Topping
- 100g dark chocolate (chopped) – For a rich, smooth ganache.
- 100ml double cream – Adds a creamy, glossy finish to the ganache.
Instructions to Make Mary Berry’s Beetroot and Chocolate Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with parchment paper for easy removal.
Step 2: Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method), stirring occasionally until smooth. Set aside to cool slightly.
Step 3: Combine Eggs, Sugar, and Oil
In a large mixing bowl, whisk the eggs, caster sugar, and sunflower oil until smooth and well combined. Add the vanilla extract and whisk briefly.
Step 4: Add Beetroot and Melted Chocolate
Fold in the grated beetroot and the melted chocolate, mixing gently until the beetroot is evenly distributed throughout the batter.
Step 5: Mix in the Dry Ingredients
In a separate bowl, sift together the plain flour and baking powder. Fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should be set and springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before adding the ganache.
Step 9: Prepare the Chocolate Ganache
In a small saucepan, heat the double cream until it begins to simmer (do not let it boil). Remove from heat, then add the chopped chocolate. Stir until the chocolate is melted and the ganache is smooth and glossy.
Step 10: Spread the Ganache
Once the cake has cooled, pour the ganache over the top, spreading it evenly with a spatula or knife. Let the ganache set for a few minutes before slicing.
What Goes Well with Mary Berry’s Beetroot and Chocolate Cake
- Fresh Berries: Adds a burst of fresh flavor and color.
- Whipped Cream: Light and fluffy, perfect for balancing the richness.
- Vanilla Ice Cream: Complements the chocolate with a creamy, cool contrast.
- Raspberry Coulis: Adds a tangy, fruity note.
- Chopped Nuts: Adds a crunchy texture on top of the ganache.
Expert Tips for the Best Beetroot and Chocolate Cake
- Use Fresh Beetroot: Freshly cooked beetroot has the best texture and sweetness.
- Melt Chocolate Gently: Use a double boiler to prevent burning.
- Do Not Overmix: Overmixing can make the cake dense, so fold ingredients gently.
- Let Cake Cool Before Adding Ganache: Ensure the cake is fully cooled to prevent the ganache from melting.
- Serve at Room Temperature: The cake tastes best at room temperature for optimal texture.
Easy Variations of Mary Berry’s Beetroot and Chocolate Cake
- Add Espresso Powder: Enhance the chocolate flavor with a teaspoon of espresso powder.
- Orange Zest: Add a hint of orange zest to the batter for a citrusy twist.
- Nutty Variation: Fold in chopped walnuts or hazelnuts for added crunch.
- Cinnamon and Ginger: Add a pinch of ground cinnamon or ginger for warmth.
- Dark Chocolate Chunks: Stir in extra chocolate chunks for pockets of gooey chocolate.
Best Practices to Store Mary Berry’s Beetroot and Chocolate Cake
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to 5 days. Let it come to room temperature before serving.
- Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Value (Per Serving)
- Calories: 300 kcal
- Fat: 18g
- Carbohydrates: 32g
- Protein: 5g
- Fiber: 4g
More Recipes By British Baking Recipes
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Mary Berry Beetroot and Chocolate Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Beetroot and Chocolate Cake combines the deep, rich flavors of chocolate with the natural sweetness of beetroot. The beetroot not only adds moisture but also brings out the chocolate flavor while keeping the cake light. This cake is topped with a smooth chocolate ganache, making it a truly decadent treat.
Ingredients
For the Cake
- 250g cooked beetroot (peeled and grated) – Adds moisture and a unique sweetness.
- 200g dark chocolate (70% cocoa solids) – Provides a rich chocolate flavor.
- 200g plain flour – Gives structure to the cake.
- 1½ tsp baking powder – Helps the cake rise.
- 3 large eggs – Adds structure and richness.
- 175g caster sugar – Sweetens the cake while keeping it light.
- 200ml sunflower oil – Keeps the cake moist.
- 1 tsp vanilla extract – Enhances the chocolate flavor.
For the Chocolate Ganache Topping
- 100g dark chocolate (chopped) – For a rich, smooth ganache.
- 100ml double cream – Adds a creamy, glossy finish to the ganache.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with parchment paper for easy removal.
Step 2: Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method), stirring occasionally until smooth. Set aside to cool slightly.
Step 3: Combine Eggs, Sugar, and Oil
In a large mixing bowl, whisk the eggs, caster sugar, and sunflower oil until smooth and well combined. Add the vanilla extract and whisk briefly.
Step 4: Add Beetroot and Melted Chocolate
Fold in the grated beetroot and the melted chocolate, mixing gently until the beetroot is evenly distributed throughout the batter.
Step 5: Mix in the Dry Ingredients
In a separate bowl, sift together the plain flour and baking powder. Fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should be set and springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before adding the ganache.
Step 9: Prepare the Chocolate Ganache
In a small saucepan, heat the double cream until it begins to simmer (do not let it boil). Remove from heat, then add the chopped chocolate. Stir until the chocolate is melted and the ganache is smooth and glossy.
Step 10: Spread the Ganache
Once the cake has cooled, pour the ganache over the top, spreading it evenly with a spatula or knife. Let the ganache set for a few minutes before slicing.
