180 g   soft brown sugar

200 ml sunflower oil

100 ml olive oil

3          eggs

10 ml   vanilla

110 ml yoghurt

260 g   cake flour

70 g     cacao

2,5 ml  salt

5 ml     baking powder

5 ml     bicarbonate of soda

500 ml peeled and coarsely grated raw beetroot (2 large beetroots)


  • Preheat oven to 170°C. Grease 3 X 20cm cake tins.
  • In a large bowl, mix the sugar, sunflower oil, olive oil, eggs, vanilla and yoghurt.
  • In another large bowl, sift the flour, cacao, salt, baking powder and bicarbonate of soda together.
  • Add the sifted dry ingredients to the wet ingredients. Use a spatula to mix gently.
  • Add the grated beetroot and mix to make the batter.
  • Pour batter into the prepared cake tins and bake for 20-25 minutes until a inserted skewer comes out clean and when the cakes just begin to pull away from the sides of the cake pan. Cool completely


250 g   dark chocolate

30 g     butter

160 ml cream

Melt all the ingredients in a medium saucepan over low heat. Careful not to burn the chocolate. Set aside to cool to room temperature.


300 g organic blueberries

            zest of 1 lemon

100 g   castor sugar or soft brown sugar

30 ml   honey

15 ml   olive oil

Combine ingredients in a saucepan on medium heat and bring to the boil. Stir gently

Simmer for about 10 minutes until thick

Cool completely


  • Assemble the cake using the blueberry compote, spread the top generously with the chocolate ganache and allow some of the chocolate to drizzle down the sides of the cake.
  • Decorate with blueberries and chocolate shards


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