Chocolate beetroot roulade with chocolate cream

Chocolate beetroot roulade with chocolate cream


Using vegetables in cakes is nothing new, of course, but I really like this combination. Beetroot has a great flavour and a sweetness that softens the bitterness of the chocolate. I’ve put it just in the filling and the glaze, as I find that adding it to the cake unbalances the recipe.


Quantity Ingredient
200g dark chocolate, roughly chopped, (53% cocoa solids)
200g butter
300g packet cooked beetroot, reserved, roughly chopped
100g icing sugar
150g cream cheese
5 eggs
175g light brown soft sugar
75g self-raising flour
10 cherries, stalks left on

For the chocolate cream

Quantity Ingredient
300ml double cream
200g dark chocolate, (53% cocoa solids)


  1. Preheat the oven to 190°C and line a 23cm x 33cm Swiss roll tin with a sheet of silicone paper.
  2. Put the chocolate and butter in a heatproof bowl set over a pan of simmering (not boiling) water. The bowl should not touch the water. Heat to melt, stirring occasionally, until the chocolate and butter are smooth. Remove from the heat and set aside.
  3. Place the chopped beetroot and juices in a food blender and blitz to a fine purée. Pour all but 125ml of the puréed beetroot into the warm chocolate.
  4. In a separate bowl, beat the icing sugar and cream cheese together until smooth, then beat in 75ml of the puréed beetroot. Set aside with the 50ml puréed beetroot in the fridge while you make the cake.
  5. Whisk the eggs and sugar in a kitchen mixer, or in a large bowl with electric beaters, until very thick and pale in colour. Carefully pour in the cooled chocolate-and-beetroot mixture and whisk until just combined. Sift the flour into the mixture then gently fold in, making sure it has all been incorporated.
  6. Pour into the prepared tin and bake for 10–15 minutes until risen. The sponge should spring back when pressed lightly. Lift the sponge out of the tin and leave to cool slightly.
  7. Meanwhile, heat the cream in a saucepan until just simmering, then remove from the heat and add the chocolate, stirring all the time until the mixture is smooth. Pour into a large bowl to cool. When the mixture is at room temperature, whisk until it just holds its shape.
  8. Spread the chocolate cream over the cooled sponge, leaving a 2cm border around the edge. Score a line 1cm in from one of the longest edges and bend this border over gently. Spoon all but 2 tbsp of the beetroot cream in a line 2cm wide inside the border. Using the silicone paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Pull the paper towards you as you roll the sponge away from you.
  9. Roll the sponge onto a serving plate – the bottom will be uppermost, giving a smooth finish. Pipe or drizzle over the remaining beetroot cream and puréed beetroot. Finish with a line of cherries down the centre.
James Martin
Saturday Kitchen
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