Nigel Slater’s Extremely Moist Chocolate Beet Cake Recipe Simplified


Nigel Slater’s Extremely Moist Chocolate Beet Cake Simplified

Beets were on sale this week for on .88cents a bunch and I haven’t baked desserts with beets before so I thought I’d find a great recipe for baking with beets. YES Nigel Slater’s Recipe is Iron Clad Fantastic. It might be that one recipe you want if you want that one really awesome tasting chocolate cake. The recipe is so good I didn’t even need to read the directions. It’s somewhat involved and many bowls need to be used.  I simplified the recipe by bringing down 5 bowls to only two bowls to prepare the cake. The only major change I did to the recipe was to leave out the 1/4 cup of hot espresso because that would never be in my kitchen and I don’t want the added deepness in flavor because it’s deep enough. The suggested topping for the cake is creme fraiche with poppy seeds. That sounds amazing……but I don’t feel like running to the store to spend $6.00 on a small tub of creme fraiche………so I just used 3 oz of 63% all natural cacao chips melted with 2 oz sweet butter and a splash of warm cream. The cake is super moist and very decadent with deep chocolate flavor. You might not notice the beets. The beets are only in the background and you see a the slight color difference. I was about to use a fresh ricotta cream – mascarpone  with the cake maybe tinted with some beet puree …but didn’t this time……maybe next time… Here’s the simplified recipe.

Ingredients for about 10 servings

8 oz beets – roasted with just water and then peeled and pureed (you need one cup of puree)

7 oz fine dark chocolate (the best my store sells is 63% all natural cacao) (optional to purchase a 10 oz bag of 63% chocolate chips and use 7oz for the cake and three oz for the topping)

8 oz unsweetened butter – cold temperature (optional extra 2 oz for topping)

1 cup flour – plus extra for dusting the springform pan

1 1/14 teaspoon baking powder

3 Tablespoons quality cocoa powder

5 XL eggs

1 cup sugar

optional creme fraiche and poppy seeds to serve

non stick spray


Set oven to 350 degrees F

in a large bowl chop up the butter into cubes and either put the bowl over a pot of heated water or being very careful micro wave it covered with plastic wrap for 30 seconds at a time till it’s half melted. Then add the chips and either way slowly melt the chips into the butter. (this is the hardest part of the whole recipe).

Add the sugar mix.

Add the beet puree and mix.

Add the cocoa and mix.

dump the flour and baking powder on top.

set to the side

In another large bowl add the eggs and with a mixer beat the eggs till they are light and fluffy.

With a fork stir the chocolate and beet bowl till the mixture is almost mixed.

Carefully as possible stir in the eggs till the mixture is incorporated.

Spray the springform pan with non stick spray.

Add a few Tablespoons of flour and shake it around the pan till it’s dusted.

Fill with cake mixture and set in oven


In about 40 minutes the cake should be done

Leave in pan till the cake is slightly warm and run a soft knife around the cake to make sure it doesn’t stick. Slide the cake off onto a plate.

Decide on how you’d like to serve the cake.

It’s really deep with chocolate and extremely moist…you don’t really need anything but it looks naked.

A few options are….

just powdered sugar or sweetened cocoa

The suggested creme fraiche and poppy seeds

3oz deep chocolate chips melted with 2oz unsweetened butter and a splash of warm cream.

Sweetened fresh made ricotta – mascarpone  cheese….maybe tinted with beet puree…drizzled with chocolate or chocolate shavings…..

Nigel Slater’s Extremely Moist Chocolate Beet Cake Simplified

The cake is excellent…Everyone will love this cake!

The Forking Truth


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