I am always keen to choose the healthy option and on a daily basis it is really important to try to eat the best things for our bodies to thrive. However, Birthdays come but once a year and the cake is a very big part of the special day. This Beautiful Beetroot Berry Cake ticks all the boxes. It is made with fresh beetroot and lashings of dark chocolate, with plenty of va va voom for a real celebration!
Some people find the use of beetroot here a little surprising, but the earthy flavour blends really well with the chocolate. This combined with the use of oil and yoghurt result in a light, moist sponge and the colour is simply stunning.
Beetroot Berry Cake Ingredients
These ingredients make a three tier cake fit for a party.
For the cake
- 3 medium beetroot (boiled for 30 mins, cooled, peeled and coarsely grated).
- 300g organic whole cane sugar.
- 4 large organic eggs.
- 250ml light olive oil.
- 100g natural yoghurt.
- 200g melted dark 70% chocolate.
- 50g organic cocoa powder.
- 350g self- raising flour.
- 1 1/2 tsp bicarbonate of soda.
For the cocoa butter icing filling
- 200g icing sugar.
- 100g unsalted butter.
- 3 tbsp cocoa powder.
- 1 tbsp vanilla essence.
- Dark berry jam.
- Red berry jam.
- For the very top: 100g of dark chocolate melted with 2 tbsp coconut oil.
You will need 3 greased 20cm sandwich cake tins lined with a disc of baking parchment. Preheat the oven to 180c/gas mark 4.
1. Whisk together the sugar, eggs, oil and yoghurt in a large mixing bowl into a light frothy mixture.
2. Stir in the grated beetroot and cocoa and blend well.
3. Sift in the flour and bicarbonate of soda and mix well.
4. Divide the mixture evenly between the three tins.
5. Bake for around 30 – 35 mins, until the cakes feel springy and have come away from the edge of the tin slightly.
6. Let them cool completely on a wire rack.
7. To make the icing, sift together the cocoa and icing sugar and cream the butter into it with the vanilla essence. Blend well into a light butter cream. If it is too dry, add a few drops of milk to help it spread, but be careful not to let it get too sloppy.
8. To assemble the cake, lay the three cakes out and spread the bottom of one cake with jam and the top of the middle layer with butter cream, and then do the same with the bottom layer. Don’t worry if the fillings ooze out a bit as this can only adds to it’s appeal.
9. Finally trickle the melted chocolate over the very top and arrange some berries of your choice . We picked the blackberries ourselves – always such a thrill to have these beautiful berries for free!
This cake is such a favourite in our family it often gets requested for Birthdays, so I’ve updated this post with the latest version. Funny how it always comes out a little different every time, it’s depends on what you’ve got in the cupboard and which fruit is in season.
This time I used some of my Jumbleberry Chia Seed Jam inside, with mascarpone whipped together with a little creme fraiche and Homemade Easy Amaretto to add sweetness and lightness. The dark chocolate on top was melted with 2 tbsp of coconut oil as in the recipe above and this one called for some plump Raspberries to finish.