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Chocolate beetroot sheet cake

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  • Peanut free
  • Shellfish free
  • Seafood free
  • Vegetarian

Beetroot is a secret ingredient to making cakes and slices perfectly moist. This chocolate beetroot cake is a case in point. 

  • Serves16
  • Cook time45 minutes
  • Prep time15 minutes, (+ cooling & 1 hour chilling time)
Chocolate beetroot


  • 3 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) vegetable oil or canola oil
  • 1 cup (220g) brown sugar
  • 1 cup (150g) self-raising flour
  • 2 tbs cocoa powder
  • 1 tsp baking powder
  • 1/2 cup (60g) almond meal
  • 200g dark chocolate, melted
  • 250g beetroot, peeled, coarsely grated

Chocolate ganache

  • 150g dark chocolate
  • 150g sour cream
  • 50g butter
  • 1 cup (160g) icing sugar mixture

Nutritional information

Per serve: Energy: 1355kJ/324 Cals (16%), Protein: 4g (8%), Fat: 22g (31%), Sat Fat: 9g (38%), Sodium: 69mg (3%), Carb: 20g (6%), Sugar: 18g (20%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Grease the base and sides of a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Use an electric mixer to whisk the eggs, oil and sugar in a large bowl until fluffy.

  2. Step 2

    Sift the flour, cocoa and baking powder into the bowl and use a balloon whisk to gently fold to combine. Add almond meal, chocolate and beetroot and stir until just combined. Pour into prepared pan and smooth the surface

  3. Step 3

    Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.

  4. Step 4

    Meanwhile, to make the chocolate ganache, place the chocolate, sour cream and butter in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir for 5 mins or until chocolate melts and the mixture is smooth. Add the icing sugar and whisk to combine. Place in the fridge for 1 hour or until the icing thickens. Stir with a wooden spoon until smooth.

  5. Step 5

    Place the cake on a serving platter. Spread the ganache over the top of the cake. Cut into squares to serve.

Recipe tip

Use it up

If you have leftover almond meal, use it to make gluten-free cakes and slices. For a citrusy treat, try our impressive recipe at