Beetroots are full of valuable nutrients so getting more of them into your diet will not only add to your flavour profile but will also help keep you on a healthier track. Roasted or juiced, they are great additions to your diet, but here we have a more exciting way to get more beetroots in there; Michael Diacono’s beetroot chocolate cake!

beetroot cake

Beetroot and Chocolate Cake 


  • 175g plain flour
  • 1 tsp baking powder
  • 75g cocoa powder
  • 225g sugar
  • 3 eggs
  • 200g beetroot, cooked and peeled
  • 200g vegetable oil


  • 250 g plain dark chocolate
  • 250ml fresh cream


  1. Heat oven to 200°C.
  2. Line a 20cm round cake tin with baking paper
  3. Sift flour with baking powder and cocoa into a large bowl.
  4. Add the sugar.
  5. Blend the eggs with the cooked beetroot and vegetable oil in a food processor till smooth.
  6. Fold the beetroot mixture into the dry ingredients until well-amalgamated.
  7. Pour into the prepared cake tin and bake for about 40 mins. Check with a skewer to make sure cake is cooked.
  8. Prepare topping by heating cream in a pot till it starts to boil.
  9. Add the broken chocolate and stir in till melted.
  10. Remove from heat and leave to cool before using to coat your beetroot chocolate cake.

© 2017 – VIDA Magazine – Michael Diacono