Patissier Will Torrent has teamed up with quality fresh dip company G’NOSH to create this quirky cake.

Chocolate & Beetroot Cake

Serves 8 


For the cake:

  • 75g cocoa powder
  • 180g self-raising flour
  • 1/2 tsp baking powder
  • 250g golden caster sugar
  • 250g G’NOSH Beetroot & Mint dip
  • 3 free-range eggs
  • 100ml olive oil
  • 100ml vegetable oil
  • 1 tsp vanilla extract

For the ganache:

  • 100ml beetoot juice
  • 10ml olive oil
  • 100g milk chocolate
  • 100g dark chocolate


For the cake:

  • Preheat the oven to Gas Mark 4/180C.
  • Sieve the cocoa powder, self-raising flour and baking powder into a bowl.
  • Stir in the caster sugar.
  • In a separate bowl, whisk the G’NOSH Beetroot & Mint dip, eggs, oils and vanilla extract until the mixture comes together.
  • Add the beetroot mixture to the dry ingredients and mix together.
  • Pour into a pre-lined 8” cake tin or 12 individual cupcake cases or domes.
  • Bake for 30 minutes or until it is springy to the touch. The smaller cakes will take less time.

For the ganache:

  • Put the beetroot juice and olive oil into a saucepan and bring to the boil.
  • Pour the boiled mixture over the chocolate combine. (You could use a hand blender to do this to emulsify the ganache.)

To assemble:

  • When the cake is cooked and fully cooled, pour over the beetroot ganache before serving.

For more on the range of G’NOSH fresh chilled dips and stockist information, visit