Beetroot Chocolate Cake

According to a survey commissioned by LeaderBrand, 49 per cent of Kiwis see beetroot as ‘an iconic part of New Zealand cuisine’ – but 28 per cent of respondents said they wouldn’t know how to serve it fresh if they were using it for a nice meal. The results also indicated many Kiwis find it hard to serve fresh beetroot to their children, with 39 per cent of those surveyed with kids stating they wouldn’t know how to serve fresh beetroot to them in an enticing way. If this delicious Beetroot Chocolate Cake recipe doesn’t work, we don’t know what will! 

LeaderBrand’s Beetroot Chocolate Cake

To make this cake dairy-free substitute dairy-free choc chips or replace with dairy-free dark chocolate.


2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups ­flour
1 tsp baking soda
1 tsp baking powder
1/2 cup Dutch cocoa
3/4 cup chocolate chips
1 tsp salt
2 cups finely chopped LeaderBrand beetroot


Ready in 1 hour 45 minutes, serves 12.

Preheat the oven to 180ºC on bake. Grease and line the base of a 23cm spring-form cake tin with paper.

In a large bowl place the first four ingredients and mix, giving it a good stir. Sift the next six ingredients into another bowl.

Add the ­flour mix to the wet ingredients, alternating with the grated beetroot. Mix together lightly and place in the tin. Bake for 1 hour and 30 minutes or until a skewer comes out clean.

Test this cake while it’s baking with a skewer or sharp knife – it can look cooked, but the middle may still be raw. Leave to cool in the tin and then remove to ice.

Make a beetroot chocolate ganache by melting 125g dark chocolate and ½ cup juiced beetroot together. Heat gently, then pour over the cake.

For more recipes go to www.leaderbrand.co.nz

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