Name: Mary Berry Chocolate And Beetroot Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 20 min
Ingredients: 250g cooked beetroot, peeled and finely grated (not pickled); 150g dark chocolate (at least 70% cocoa solids), broken into pieces; 150g unsalted butter, cut into cubes, plus extra for greasing; 180g caster sugar; 3 large eggs, lightly beaten; 1 tsp vanilla extract; 150g self-raising flour; 30g cocoa powder; 1 tsp baking powder; pinch of fine sea salt; 150g dark chocolate, finely chopped; 150ml double cream; 1 tbsp golden syrup; a small handful of fresh raspberries or a dusting of cocoa powder

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This chocolate and beetroot cake is a deeply fudgy, mahogany-coloured sponge with a moist, dense crumb that stays tender for days. The beetroot melts entirely into the batter, leaving no earthy taste behind, only a rich, velvety depth that makes the chocolate flavour more pronounced. The result is a cake with a glossy, dark interior and a slight earthen sweetness that balances the cocoa without overpowering it.

This version comes together with minimal fuss, requiring no electric mixer for the batter itself. It suits a weekend bake, a celebration, or even an afternoon when you want something that looks impressive without demanding specialist skill. From start to finish, it is ready in around 1 hour 20 minutes.

Ingredients

For the sponge

250g cooked beetroot, peeled and finely grated (not pickled)
150g dark chocolate (at least 70% cocoa solids), broken into pieces
150g unsalted butter, cut into cubes, plus extra for greasing
180g caster sugar
3 large eggs, lightly beaten
1 tsp vanilla extract
150g self-raising flour
30g cocoa powder
1 tsp baking powder
Pinch of fine sea salt

For the chocolate ganache

150g dark chocolate, finely chopped
150ml double cream
1 tbsp golden syrup

To finish

A small handful of fresh raspberries or a dusting of cocoa powder

How to Make Mary Berry Chocolate And Beetroot Cake Recipe

Prepare the tin: Heat the oven to 180C (160C fan, Gas 4). Grease a 20cm round springform cake tin and line the base and sides with baking parchment. Set aside on a baking tray.
Melt the chocolate and butter: Place the chopped chocolate and butter cubes in a heatproof bowl set over a pan of barely simmering water. Stir gently until fully melted and smooth, then remove from the heat and leave to cool slightly for 5 minutes, as adding eggs too soon to hot chocolate can scramble them.
Mix in the sugar and eggs: Stir the caster sugar into the melted chocolate mixture until combined. Add the beaten eggs a little at a time, stirring well after each addition. Mix in the vanilla extract.
Add the beetroot: Fold the grated beetroot into the chocolate mixture using a spatula. The batter will look slightly curdled at this stage, which is normal once the dry ingredients are added it will come together.
Combine the dry ingredients: Sift the flour, cocoa powder, baking powder, and salt into the bowl. Fold gently with a large spatula until no streaks of flour remain, being careful not to overmix, as overworking the batter toughens the sponge.
Bake the cake: Pour the batter into the prepared tin and smooth the top with the back of a spoon. Bake on the middle shelf for 40 to 45 minutes, until the edges are set and a skewer inserted into the centre comes out with just a few moist crumbs attached.
Cool the sponge: Leave the cake to cool in the tin for 15 minutes before releasing the sides. Transfer to a wire rack and cool completely before adding the ganache, as warm cake will cause the ganache to slide off.
Make the ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the double cream and golden syrup together in a small saucepan over medium heat until it just begins to steam and small bubbles appear around the edges. Pour it over the chocolate and leave for 2 minutes, then stir from the centre outward until the ganache is smooth and glossy.
Finish the cake: Once the ganache has cooled to a thick, pourable consistency, pour it over the top of the cooled cake and allow it to drip naturally down the sides. Scatter with fresh raspberries or dust lightly with cocoa powder. Leave to set for at least 20 minutes before slicing.

Tips for the Best Chocolate And Beetroot Cake

Why does my chocolate beetroot cake taste earthy or bitter?

This usually comes from using pickled beetroot rather than plain cooked beetroot. The vinegar in pickled versions clashes with the chocolate and introduces an acidic, sharp note. Use vacuum-packed cooked beetroot from the fresh veg aisle, or roast and cool your own before grating.

Why is my cake sinking in the middle after baking?

A sunken centre usually means the oven temperature was too high or the cake was removed too early. Use an oven thermometer to check accuracy, and always test with a skewer before taking the cake out. The centre should feel just set, not wobbly, when gently pressed.

Why is my ganache grainy instead of smooth?

Grainy ganache happens when the cream is too hot and scorches the chocolate, or when the mixture is stirred too vigorously from the start. Always pour the hot cream over the chocolate and wait a full 2 minutes before stirring, then move slowly and steadily from the centre outward.

How do I stop the top of the cake from cracking?

Cracking on top is caused by the outer edges setting faster than the centre, often from an oven that runs too hot. Lower the temperature slightly and make sure the cake sits on the middle shelf with nothing above it restricting the heat circulation.

Why is the crumb dry even though the recipe uses beetroot?

Over-baking is the most common reason. Once the skewer comes out with just a few moist crumbs, the cake is done. Baking for even 5 minutes too long pushes out the moisture retained by the beetroot. Set a timer 5 minutes before the recipe’s earliest suggested time and check from there.

Serving Suggestions

Serve at room temperature with a generous spoonful of clotted cream alongside for a pudding-style dessert.
Pair with a pot of strong breakfast tea, where the tannins cut through the richness of the ganache.
Plate individual slices with a small scoop of vanilla ice cream and a few fresh raspberries for a dinner party finish.
Dust with a little icing sugar and serve plain as an afternoon cake without the ganache for a lighter result.
Accompany with a small pot of creme fraiche, the slight sourness balancing the intensity of the dark chocolate beautifully.

Storage

Room temperature

Store the finished cake in an airtight container at room temperature for up to 3 days.

Refrigerator

Once the ganache has fully set, the cake can be wrapped loosely in cling film and kept in the refrigerator for up to 5 days. Remove it from the fridge at least 30 minutes before serving, as the sponge firms up when chilled and needs time to return to its full, soft texture.

Freezing

Freeze the sponge without the ganache by wrapping it tightly in two layers of cling film followed by a layer of foil, and store for up to 2 months. Defrost overnight at room temperature, then make the ganache fresh before serving for the best finish.

Nutrition

Calories: 420 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 26g
Saturated Fat: 15g
Sodium: 145mg

Nutrition values are estimates based on standard ingredient data and will vary depending on the exact ingredients used and the size of each slice.

FAQs

Can I use raw beetroot instead of cooked beetroot in this cake?

Raw beetroot can be used, but it must be finely grated and the texture will be slightly more fibrous than when cooked beetroot is used. Cooked beetroot blends more seamlessly into the batter and releases more moisture, which contributes to the fudgy crumb this cake is known for.

Can I make this chocolate beetroot cake ahead of time?

The sponge actually improves after a day, as the moisture from the beetroot continues to distribute through the crumb. Bake the sponge the day before, store in an airtight container, and add the ganache on the day of serving.

Can I use milk chocolate instead of dark chocolate in this recipe?

Milk chocolate can be used, though the result will be noticeably sweeter and less intense. If using milk chocolate, reduce the caster sugar to 140g to compensate, and be aware the ganache will set softer and may need longer to firm up before slicing.

What size tin works best for this recipe?

A 20cm round springform tin gives the best depth and even bake for this quantity of batter. A 23cm tin can be used, but the sponge will be shallower and will need 5 to 8 minutes less baking time, so check it earlier.

Is this chocolate beetroot cake suitable for a gluten-free diet?

It can be adapted by substituting the self-raising flour with a good quality gluten-free self-raising flour blend. Add half a teaspoon of xanthan gum if the blend does not already contain it, as this helps bind the batter and prevents the sponge from crumbling on slicing.

Conclusion

This Mary Berry chocolate and beetroot cake recipe delivers a rich, deeply coloured sponge with a tender crumb that holds its moisture remarkably well. The combination of grated cooked beetroot and dark chocolate creates a batter that bakes into something far more complex than the individual ingredients might suggest. Finished with a smooth ganache, it works equally well as a weekend showpiece or a quietly indulgent weekday treat. This recipe yields 10 to 12 generous slices from a 20cm cake.

If this recipe is new to your baking rotation, it is well worth trying at least once before a gathering, so the timing and consistency feel familiar on the day. Share this recipe with anyone who loves chocolate cake, and drop a comment below if you tried a variation or have a tip that worked well in your kitchen. If you enjoyed this, you might also like the Mary Berry Christmas Pudding Recipe for another occasion-worthy bake with deep, warming flavour.