Prep Time


75 Min

8 to 10




  • 80g cooked beetroot
  • 1 ½ cup sugar chopped 
  • 2 eggs
  • ⅔ cup cocoa                                                                                      
  • 100g butter 
  • 100g dark chocolate, chopped 
  • Pinch salt 
  • 1 ⅓ cup flour  
  • 1 ½ tsp baking soda 
  • 1 ½ cup milk 
  • 4 scoops Red Shot
  • Berries to decorate 
  • Extra chocolate to decorate 


  • 200g dark chocolate, chopped 
  • 175ml cream 



Preheat the oven to 160°C.

Line a 24cm cake tin with baking paper and oil spray.

Place beetroot into a food processor and blitz until pureed.

Melt the chocolate and butter together and stir until smooth.

Add all the other ingredients to the beetroot and pulse to combine.

Lastly add the melted butter and chocolate and pulse until combined.

Pour into the prepared tin and bake 50-60 minutes until cooked when tested with a skewer. Set aside to cool.

While the cake is cooling, prepare the ganache by heating the cream until boiling point.

Take off the heat and pour over the chocolate and leave to sit for 5 minutes to warm the chocolate through.

Whisk until smooth and leave on the bench to cool until it reaches spreading consistency.

Remove the cooled cake from the tin and place onto a serving plate and spread over the ganache.

Decorate as desired and serve at room temperature.  


Note: this recipe also works well for individual cupcakes. 

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