Chocolate Beetroot Traybake with Candied Beet Topping
A sophisticated sheet cake that merges rich dark chocolate with earthy beetroot for unexpected depth. Grated beetroot keeps the crumb incredibly moist while cocoa powder and 70-72% chocolate intensify the cocoa notes. The surprise comes from candied beetroot slices arranged atop a vanilla-soured cream frosting, adding jewel-like garnish and subtle sweetness. This traybake suits bakers seeking drama beyond standard chocolate cakes—the beetroot doesn't announce itself as vegetable but amplifies moisture and creates a tender, almost fudgy texture. Serve at afternoon tea, as a dinner party showstopper, or at celebrations where you want to impress without fussy decoration. The candied beet element sets it apart from chocolate beet recipes that hide the vegetable; here it becomes the visual and flavor finale.
Ingredients
- 7 tbsp unsalted butter
- 14 tbsp plain chocolate, 70-72% cocoa solidsmilk or dark chocolate (50-60% or 85%+)1:1cocoachocolateadds dairy
changes cocoa intensity; milk adds sweetness, dark adds bitterness
- 2 cups all-purpose flour
- ¾ cups light brown soft sugarcaster sugar or muscovado1:1sugarbaking
caster gives lighter crumb, muscovado adds molasses depth
- 1 ½ tsp baking powder
- 4 tbsp cocoa powder
- 1 large beetroot, peeled and gratedcarrot or parsnip1:1vegetablemoisture
loses earthiness and color; carrot adds sweetness
- 3 large eggs, free-range, beatenflax eggs (3 tbsp ground flax + 9 tbsp water, mixed 15 min)3:1 ratioveganbaking
may slightly reduce rise and moisture
Full guide → - 4 tbsp soured creamGreek yogurt or crème fraîche1:1dairybaking
similar tang and moisture, may slightly affect texture
Full guide → - ¾ cups superfine sugar or soft brown sugar
- 7 tbsp water
- 1 large beetroot, thinly slicedcarrot or parsnip1:1vegetablemoisture
loses earthiness and color; carrot adds sweetness
- 7 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp soured creamGreek yogurt or crème fraîche1:1dairybaking
similar tang and moisture, may slightly affect texture
Full guide → - 1 tsp vanilla extract
Instructions
- 1
Heat oven to 350°F/325°F fan/gas 4.
- 2
Melt butter and chocolate together in a heatproof bowl set over barely simmering water, stirring briefly to combine, then cool slightly.
- 3
Mix flour, light brown soft sugar, baking powder and cocoa powder in a large bowl.
- 4
In a separate bowl, combine grated beetroot, beaten eggs, soured cream and melted chocolate mixture.
- 5
Make a well in flour mixture and pour in wet ingredients.
- 6
Using an electric mixer, beat briefly until just combined.
- 7
Pour batter into prepared 9" square tin and bake for 25-30 minutes until risen and top feels springy.
- 8
Cool slightly in tin, then turn out onto wire rack to cool completely.
- 9
For candied beetroot, put caster or soft brown sugar and water in wide pan and bring to boil, stirring to dissolve sugar.
- 10
Add thinly sliced beetroot, turn heat to low and simmer for 10 minutes until tender.
- 11
Remove beetroot slices with slotted spoon and lay on non-stick baking paper to cool.
- 12
Reserve a little syrup for drizzling if desired.
- 13
For topping, beat softened butter and powdered sugar in mixing bowl with electric mixer until pale and creamy.
- 14
Mix in soured cream and vanilla extract.
- 15
Spread topping over cooled cake and arrange candied beetroot slices on top.
- 16
Drizzle with reserved syrup just before serving if desired.
Tips
Don't overmix the batter once wet and dry ingredients combine. Brief beating keeps the crumb tender; overmixing develops gluten and toughens the cake. Stop as soon as streaks of flour disappear.
When candying beetroot, keep heat low during simmering so slices soften gently without shattering. High heat can break delicate slices before they're tender enough to handle.
Frost the cake only after it has cooled completely to room temperature. Warm cake will melt frosting and make spreading uneven. This also sets the frosting better.
Good to Know
Covered in an airtight container at room temperature for up to 3 days. Frosting may soften in heat; refrigerate if kitchen is warm.
Bake cake 1 day ahead and cool completely before frosting. Candied beetroot can be made 2 days ahead and stored in an airtight container. Frost and top with beetroot slices on the day of serving for best frosting texture.
Cut into squares and serve at room temperature or slightly chilled. Pairs well with whipped cream, crème fraîche or a cup of Earl Grey tea.
Common Mistakes
Do not let melting water touch the chocolate bowl to avoid seized, grainy chocolate.
Do not overmix batter once combined to avoid a tough, dense crumb.
Do not attempt to arrange candied beetroot on warm frosting to avoid slices sinking or frosting melting unevenly.
Substitutions
Dairy-Free Swaps
similar tang and moisture, may slightly affect texture
Full guide →Vegan Options
may slightly reduce rise and moisture
Full guide →General Alternatives
changes cocoa intensity; milk adds sweetness, dark adds bitterness
caster gives lighter crumb, muscovado adds molasses depth
loses earthiness and color; carrot adds sweetness
FAQ
Can I make this cake dairy-free?
Substitute butter with coconut oil or vegan butter (1:1), soured cream with coconut yogurt or vegan sour cream, and use dairy-free chocolate. The frosting can use vegan butter and coconut milk whisked with icing sugar. Taste and adjust sweetness as coconut products vary.
What if I don't have a 23cm square tin?
A 20cm or 25cm square tin works; adjust baking time slightly (smaller pans may need 28-32 minutes, larger pans 22-25 minutes). Alternatively, use a rectangular tin or two 20cm round tins, checking doneness at 25 minutes. Watch for springy top texture rather than strict timing.
How long does this cake keep and can I freeze it?
Unfrosted cake keeps 3 days covered at room temperature. Once frosted with candied beetroot, consume within 2 days for best texture. Freeze unfrosted cake (wrapped well) for up to 3 months; thaw overnight before frosting. Do not freeze candied beetroot separately as texture degrades.