Blackberry, Beetroot & Chocolate Cake

Beetroot and Blackberry Cake
  • 10 servings
  • 20 mins to prepare
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  • For the cake
  • 200g grated cooked beetroot in natural juice
  • 150g dark chocolate, melted
  • 100g ground almonds
  • 3 large eggs
  • 225g self-raising flour, sifted
  • 150g butter
  • 300g soft brown sugar
  • 50g cocoa powder, sifted
  • For the filling
  • 200g blackberries
  • 600g icing sugar
  • 100ml dark rum
  • 375g mascarpone
  • To decorate
  • Fresh blackberries
  • Chocolate curls



  1. Preheat the oven to 180°c / 160°c fan / 350°f / gas mark 4.
  2. Line three 7” inch cake tins with parchment paper.
  3. Beat the sugar and butter together until light and fluffy.
  4. Beat in the eggs.
  5. Add the melted chocolate and mix well.
  6. Fold in the flour and cocoa powder followed by the ground almonds and beetroot.
  7. Divide equally between the tins and bake for 35 minutes then leave to cool.
  8. To make a blackberry compote, place the blackberries into a pan along with 200g of icing sugar and cook gently until the berries have softened slightly, then allow to cool.
  9. Mix the mascarpone with the remaining icing sugar and rum.
  10. Layer the cakes together with the mascarpone icing and a good spoonful of the blackberry compote.
  11. Finally decorate with blackberries and chocolate curls.


Simply make chocolate curls by melting chocolate with a little vegetable oil, allowing it to set in a slab, and then sliding the knife away from you across the surface at a 45° angle.