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Photo of Chocolate and beetroot cake by WW

Chocolate and beetroot cake

Total Time
1 hr 10 min
20 min
35 min
This cake is rich, gooey and covered in dark choc ganache to make the ultimate guilt-free dessert for the confirmed chocoholic


Cocoa powder

¼ cup(s), (25g)

Maple syrup

¼ cup(s), (60ml)

Granulated stevia sweetener

¼ cup(s), (55g)


2 medium

Reduced fat oil spread

60 g, melted

Vanilla bean paste

1 tsp


250 g, trimmed, washed, peeled, finely grated

White self-raising flour

1½ cup(s), (225g)

Dark chocolate

90 g, chopped

Light cream

¼ cup(s), (60ml)


  1. Preheat the oven to 180°C. Lightly spray a 22cm (base measurement) round springform cake tin with oil. Line the base and side with baking paper.
  2. Whisk the cocoa and 1/4 cup (60ml) hot water in a large bowl until smooth. Whisk in the maple syrup, stevia, eggs, canola spread and vanilla until combined. Stir in the beetroot.
  3. Fold the flour through the beetroot mixture in two batches until combined. Spoon into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes then transfer to a wire rack to cool completely.
  4. Meanwhile, to make the ganache icing, place the chocolate and cream in a small saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Set aside to cool and thicken.
  5. Spread the ganache over the top of the cake, allowing it to drip down the sides. Place in the fridge for 15 minutes or until set.


SERVING SUGGESTION: Fresh berries on the side. TIP: To stop the beetroot staining your fingers and nails red, wear plastic gloves when cutting and grating the beets.