Chocolate, Beetroot & Sweet Potato Cake

This is the ultimate indulgent chocolate cake with a few little surprises, just to help make it taste and look amazing.

We have used some beetroot and sweet potato in the cake mixture to help keep the cake nice and moist. We’ve added some sea salt on top of the cake to help bring out the flavour of the dark chocolate as well. So why not get yourself into the kitchen and try this recipe out on your friends or family.


Makes: 1 large family cake

Prep time: 1 hour

Bake time: 65 minutes


250ml vegetable oil

345g sugar

3 medium sweet potatoes

6 medium uncooked red beetroots

1 tsp salt

50ml espresso or double strength coffee

150g cocoa powder

360g plain flour

3 tsp baking powder

1 tsp vanilla paste

For the chocolate ganache

100g dark chocolate

60g of milk chocolate

25g butter

4 tbsp of double cream

1 tbsp of sea salt flakes (add less if you prefer)

Here’s how
1. Heat your oven to 180 degrees

2. Prick the potatoes and beetroot with a knife or fork so the heat from the oven can cook the middle.

3. Put the potatoes and beetroot on a baking tray and cook until soft (the sweet potatoes might take less time)

4. Once both beets and potatoes are soft, let them cool slightly and then remove the skins.

5. To protect your hands from the heat use rubber gloves.

6. Turn your oven temperature down to 165 degrees

7. Place the sweet potato and beetroot in a food processor and blend until smooth.

7. Add the eggs in, one at a time until all mixed in. Then slowly pour in the oil and let the mixture blend together until if forms a smooth puree consistency.

8. In a bowl sieve the cocoa powder, flour and baking powder and then mix in the sugar.

9. Create a well in the dry mixture and pour in the wet mixture, fold together until you have a smooth cake mixture. Then fold in the coffee.
10. Pour the mixture into a baking tin (we used an 8 inch round) and Bake for 1 hour 5 minutes or until it comes away from the side of the tin and the sponge springs back when you touch it.

11. After the cake has cooled slightly in the tin, transfer to a cooling rack to fully cool before decorating.

12. Meanwhile to make the chocolate ganache melt the chocolate in a glass bowl over a pan of simmering water.

13. Then add the butter and cream. Whisk together and leave to cool for 10 minutes before decorating your cake.

14. Pour the slightly cooled chocolate mixture over the top of the cake, then sprinkle with a little sea salt flakes.


Fancy giving it a go? Share your photos with us on Facebook, Instagram or Twitter, using the hashtag #FamilyFavourites