Chocolate Beetroot Cake

A sure way to impress your guests is this cake, with a serving of veggies it's great for everyone of all ages! We recommend taking the time to make the chocolate ganache and salted caramel sauce for extra appeal.


  • 65 min
  • Serves 12
  • Medium



3 large eggs

1 1/2 cups firmly packed soft brown sugar

1 1/4 cups sunflower oil

400g (2 medium) peeled beetroot, finely grated

1/2 cup Sliced Cranberries, roughly chopped

1/2 cup Walnuts, roughly chopped

1 1/4 cups plain flour

1/3 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

Cake Toppings

Chocolate ganache (recipe follows), to assemble and coat

1/3 cup Apricots, diced

1/3 cup Whole Cranberries

1/3 cup Pistachio Nuts, chopped

Salted caramel sauce (recipe follows), to serve

Whipped cream, to serve

Chocolate Ganache

350g dark chocolate drops

2/3 cup cream

50g unsalted butter

Salted Caramel Sauce

75g butter

125g soft brown sugar

175ml cream

1/2 tsp sea salt flakes, or to taste




Preheat oven to 170°C. Grease and lightly dust with flour 3 x 20cm springform cake tins. Using an electric mixer, whisk eggs and sugar together until mixture is pale and doubled in volume


Add oil and whisk to combine. Stir in beetroot, cranberries, walnuts, and sifted dry ingredients


Divide mixture between prepared tins. Bake for 20 minutes or until a skewer inserted in the centre of one cake comes out clean. Cool in tins for 10 minutes before removing to a wire rack to cool completely


To assemble, sandwich layers together with chocolate ganache. Spread top of the cake with ganache. Scatter with dried fruits and nuts. Serve with salted caramel sauce and whipped cream on the side.


Chocolate Ganache 

Place all ingredients in a bowl set over a saucepan of gently simmering water, or microwave in short bursts, to melt


Stir until smooth and leave to cool and firm to a spreadable consistency


Salted Caramel Sauce

Place butter, sugar and cream in a saucepan and bring to a boil, stirring until butter melts and sugar dissolves. Simmer for 2-3 minutes


Remove from the heat and add salt, to taste, then leave to cool.

Created by Julie Le Clerc