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Rich Chocolate Beetroot Cake
10 Serves
0:20 prep
0:50 cook
Rich Chocolate Beetroot Cake

This velvety rich chocolate cake smothered with orange caramel sauce is heavenly

10 serves
0:20 prep
0:50 cook


  • 425g can Edgell Sliced Beetroot, drained
  • 3 eggs
  • 1 ½ cups caster sugar
  • 1 cup vegetable oil
  • 100g chocolate, melted and cooled
  • 1 ¾ cups plain flour
  • 1/3 cup cocoa
  • 1 ½ teaspoons bicarbonate soda
  • Orange Caramel Sauce:
  • 80g butter
  • ½ cup brown sugar
  • 1 cup cream
  • 1 teaspoon orange rind
  • 1 tablespoon orange juice
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Step 1

Finely chop Edgell Sliced Beetroot in a food processor.

Step 2

In a medium bowl beat together eggs and caster sugar until light and creamy. Gradually beat in oil until well combined.

Step 3

Stir in cooled melted chocolate and finely chopped beetroot. In a separate bowl, sift together plain flour, cocoa and bicarbonate soda and stir into chocolate beetroot mixture.

Step 4

Pour mixture into a greased and floured 25cm spring form tin and bake in a preheated oven at 180°C for 45-50 minutes. Cool cake slightly before removing from tin.

Step 5

Place sauce ingredients into a small saucepan and heat on medium stirring occasionally until all ingredients are melted and combined. Pour into a heatproof serving jug and set aside to cool for at least 20 minutes.

Step 6

To serve - place a slice of cake onto each serving plate, drizzle with orange caramel sauce and top with a scoop of vanilla ice cream.

Tip This recipe also makes scrumptious patty cakes. Spoon into patty paper lined tins and bake in a preheated oven at 180°C for 20 minutes. Makes 24.