Mary Berry’s Beetroot Chocolate Cake Delivers Ultimate Moistness
Mary Berry’s chocolate traybake achieves its renowned “beautifully moist” texture through a clever addition of beetroot. This vegetable, which consists of 88% water, enhances moisture without altering the flavor, transforming a classic dessert into an exceptionally soft treat. Topped with elegant feathered icing, the cake looks impressive yet requires minimal effort.
Ingredients
- Three large free-range eggs
- 50g cocoa powder
- 150g self-raising flour
- Two teaspoons baking powder
- 175g light muscovado sugar
- 300ml sunflower oil
- 225g raw beetroot, grated
- 200g milk or dark chocolate
- 200ml pouring double cream
- 50g white chocolate
Step-by-Step Instructions
Preheat the oven to 180°C (160°C fan or Gas 4). Line a 30x23cm baking tin with baking paper.
Whisk eggs, cocoa powder, flour, baking powder, and sugar in a large bowl. Gradually add sunflower oil to form a thick, velvety batter. Fold in the grated beetroot.
Pour the batter into the prepared tin and bake for about 35 minutes, until risen and springy to the touch.
For the icing, melt the milk or dark chocolate with double cream in a heatproof bowl over simmering water. Stir until smooth and glossy. Cool until it thickens slightly but remains pourable, then spread over the cooled cake.
Melt the white chocolate using the same method. Spoon it into a piping bag and pipe lines across the cake. Use a cocktail stick to drag through the lines in alternating directions, creating a feathered effect. Allow to set, then slice into 12 squares and serve.
