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Haigh's Chocolate, Walnut and Beetroot Cake

Difficulty: Easy


  • 12
  • 200g Haigh’s Dark Chocolate Pastilles
  • 3 large eggs
  • 2 cups (440g) brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (250ml) light olive or vegetable oil
  • 300g raw beetroot, peeled, finely grated and drained
  • ¼ cup (25g) cocoa, sifted
  • 2 teaspoons ground cinnamon
  • 200g ground walnuts
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt 
Orange cream cheese icing
  • 160g cream cheese, softened
  • 60g unsalted butter, softened
  • 1 teaspoon orange zest
  • 3 cups (480g) icing sugar
Candied beetroot (optional)
  • ½ cup (110g) caster sugar
  • ½ cup (125ml) orange juice
  • 150g beetroot, peeled and finely sliced


  • 1 hour Prep
  • 90 minutes Cooking
  1. Preheat oven to 160°C (140°C fan-forced) and lightly grease a 20cm deep round spring form cake tin and line with baking paper.
  2. Pour boiling water into a small saucepan, about a third full and sit a small bowl on top. Add Haigh’s Dark Chocolate Pastilles and stir occasionally, until chocolate melts. Remove from heat and allow to cool slightly.
  3. Meanwhile, using an electric mixer, beat eggs, sugar and vanilla together for 5 minutes or until pale and fluffy. While the mixer is going, slowly add the oil, beating until emulsified and well combined.
  4. Add the drained beetroot, making sure it is well squeezed to remove excess moisture. Add cocoa, cinnamon, ground walnuts, baking powder and salt, stirring until well combined. Finally add cooled chocolate, stirring until combined.
  5. Pour mixture into prepared cake tin and bake in preheated oven for 1¼ - 1½ hours or until a skewer comes out of the centre clean. Remove from oven allow cake to cool in tin for 15 minutes before turning out onto a wire rack.
  6. To make the icing, using an electric mixer beat cream cheese, butter and zest together until light and fluffy. Add icing sugar, beating until icing is smooth. Place in a bowl, cover and refrigerate until required.
  7. For the candied beetroot, place sugar and juice together in a small saucepan over a low heat, stirring until sugar dissolves. Add beetroot, bring to the boil and simmer for 10 minutes or until beetroot is tender. Place beetroot slices on a baking tray lined with baking paper and allow to cool completely.
  • Our Quality Guarantee

    At Haigh’s we have been making fine chocolates in Australia since 1915 for our customers to enjoy. We will continue to source only the very best ingredients, including premium cocoa beans, and use artisan skills combined with specialised chocolate making techniques to create award winning chocolates.


  • Delivery Promise

    The chocolates you have chosen with great care will be packaged with attention to detail and we will endeavour to deliver your order in a timely manner anywhere in Australia every time.