Mary Berry’s chocolate traybake stands out for its straightforward preparation and a clever twist: raw beetroot. This vegetable adds exceptional moisture to the cake, creating a soft, rich dessert topped with elegant feathered icing. The result impresses with its texture and simplicity.
Why Beetroot Works
Beetroot contains 88% water, which keeps the cake beautifully moist. Cooks confirm that it blends seamlessly without imparting any vegetable taste, elevating the classic chocolate flavor.
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
- 200g milk or dark chocolate
- 200ml pouring double cream
- 50g white chocolate
Preparation Steps
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 the oil to form a thick, smooth batter. Grate the beetroot and fold it in gently.
Pour the batter into the tin and bake for about 35 minutes, until risen and springy.
Chocolate Icing
As the cake cools, melt the milk or dark chocolate with the cream in a heatproof bowl over simmering water. Stir until smooth and glossy. Let it thicken slightly, then spread over the cake.
Melt the white chocolate the same way and pipe lines across the icing. Use a cocktail stick to drag through the lines in alternating directions for a feathered effect. Allow to set, then cut into 12 squares.
Serve and enjoy this moist, impressive treat.
