Dark Chocolate Beetroot Cake

The first time I made this cake, I was trying to use up some beetroots that had been sitting in my crisper drawer for longer than I'd like to admit. My partner was skeptical about adding vegetables to chocolate cake, but one bite changed everything. The earthy sweetness of the beets paired with that deep, almost brooding dark chocolate felt like discovering a secret ingredient that had been hiding in plain sight all along.

I brought this cake to a potluck last autumn, and I remember standing in the kitchen watching people take second slices while still chewing their first. Someone asked if it was store-bought because they couldn't believe the texture came from a home kitchen. That moment of quiet pride—of knowing exactly what went into every bite—made me want to bake it again and again.

Ingredients

• All-purpose flour (1 cup / 125 g): The base that gives structure; I always spoon and level rather than scooping straight from the bag, because it makes a real difference in density.
• Unsweetened cocoa powder (1/2 cup / 50 g): Don't reach for the sweetened stuff—you want that pure, intense chocolate flavor to shine through.
• Baking powder and baking soda (1 tsp and 1/2 tsp): These work together to give you that tender crumb without the cake feeling cakey in a bad way.
• Fine sea salt (1/4 tsp): A pinch that makes the chocolate taste darker and more complex.
• Granulated sugar (2/3 cup / 130 g): The beetroot already brings sweetness, so we don't overload it here.
• Eggs (3 large): Room temperature is your friend; they emulsify better and incorporate more air into the batter.
• Vegetable oil (1/2 cup / 120 ml): Use something neutral like sunflower or canola—olive oil will fight with the chocolate.
• Pure vanilla extract (1 tsp): Just enough to round out the flavors without announcing itself.
• Cooked beetroot (1 1/2 cups / 200 g, finely grated or puréed): Fresh or steamed beets work beautifully; the earthy sweetness is what makes this cake memorable, so don't skip this step or cut back.
• Dark chocolate 70% cocoa (3 oz / 85 g, melted and cooled): This percentage is the sweet spot between bitter and smooth; lower percentages make it taste more like regular chocolate cake.

Instructions

Set up your space:

Preheat your oven to 350°F (175°C) and take a moment to grease and line your 8-inch square pan with parchment paper—this step saves you from frustrated scraping later.

Combine the dry team:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until everything is evenly distributed. Set it aside and try not to worry about slight lumps in the cocoa; they'll disappear when you fold everything together.

Build the wet base:

In a large mixing bowl, whisk the sugar and eggs together for about 2 minutes until they look light and slightly thickened—this incorporates air and gives the cake its tender structure.

Add the richness:

Pour in the oil and vanilla extract, mixing until everything is combined and smooth; you'll notice the mixture becomes glossy and cohesive.

Introduce the vegetables and chocolate:

Stir in the grated or puréed beetroot and the melted, cooled dark chocolate until they're evenly dispersed throughout the wet mixture—this is where the cake starts to look alive and darkly beautiful.

The gentle fold:

This is the moment that matters most: gently fold in the dry ingredients using a spatula, stirring just until combined and no streaks of flour remain. Stop yourself from overmixing; a few gentle strokes are all you need, and the batter should look thick and fudgy rather than smooth.

Into the oven:

Pour the batter into your prepared pan and smooth the top with the back of a spatula so it bakes evenly.

The bake:

Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it—you want it cooked through but still tender and slightly underbaked.

Cool and slice:

Let it cool completely in the pan before slicing into twelve squares; this patience pays off because the cake firms up and cuts cleanly without crumbling.

Save

I made this cake for my neighbor who had just moved in, and the smell that wafted through the house during baking brought her to my door before it was even cool. We ended up sharing tea and cake while unpacking boxes together, and now it's become our go-to when we want something warm and comforting without the fuss.

Why Beetroot Belongs in Chocolate Cake

When you cook beetroot, its natural sugars intensify and its earthy mineral notes become almost wine-like. Pairing this with dark chocolate is not accidental or trendy—it's a genuinely brilliant flavor pairing that restaurants charge extra for. The beetroot keeps the cake impossibly moist while the cocoa adds depth and prevents it from tasting like a vegetable sneak, which is the whole point.

Storage and Keeping

This cake actually improves slightly after a day, as the flavors settle and meld together. Keep it covered at room temperature for up to three days, or wrap individual squares and freeze them for up to a month—they thaw beautifully and taste almost as fresh as the day you baked them.

Make It Special

The cake is wonderful on its own, but there are moments when you want to dress it up a little. A simple dusting of powdered sugar transforms it into something that looks fancy enough to serve at dinner, while a dark chocolate ganache poured over warm squares gives it an almost decadent restaurant feel.

• If you're feeling adventurous, try a cream cheese frosting thinned with a touch of port wine for a sophisticated dessert that pairs beautifully with coffee.
• A small dollop of crème fraîche or whipped cream alongside each square cuts through the richness and adds elegance without extra effort.
• Keep a small square in the freezer for those moments when you want something sweet, indulgent, and ready to eat in five minutes.

Save

This is the kind of cake that quietly becomes a favorite without fanfare—the one you find yourself craving when the afternoons turn cool and you want something that feels both indulgent and honest. Make it once, and it becomes yours.

Recipe FAQs

→ Can I use fresh or cooked beetroot?

Cooked beetroot, either roasted or steamed, works best as it blends smoothly into the batter, providing moistness and natural sweetness.

→ Is dark chocolate necessary for the flavor?

Yes, high-quality dark chocolate adds richness and depth, balancing the earthy beetroot notes perfectly.

→ How can I make this cake gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend to maintain texture without gluten.

→ What is the best way to check doneness?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.

→ Can I add toppings to enhance the flavor?

Yes, a simple chocolate ganache or a light dusting of powdered sugar complements the cake nicely.