Chocolate Beet Cake 

For the chocolate beet cake

300g (10.5 oz) fresh beetroot, peeled

250g (9 oz) softened butter

1 cup of caster sugar

4 large eggs

2 cups of self raising flour

1/4 cup cocoa powder

100g of milk chocolate chips


For the Topping

200g (7 oz) dark chocolate coarsely chopped

1/2 cup of cream

1.  Grease and line a 20cm x 30cm cake tin.  Line the base with baking paper extending the paper out of the tin on the long edges. 2.  Using gloves coarsely grate the beetroot.

3.  Using an electric mixer beat the butter and sugar in a large bowl until light and fluffy. 4.  Beat in the eggs one at a time.
5.  Sift the flours and cocoa powder and add to the butter  mixture and stir well.   Your mixture will seem quite thick at this point but don't worry the beetroot will give the needed moisture.

6.  Add the chocolate chips and beetroot mix well.
7.  Spread the mixture into the pan. 8.  Bake in the preheated oven for about 40 minutes.
9.  Remove from the oven and leave the cake in the tin for about 5 minutes.   10.  Lift the cake out of the tin using the extended baking paper, place on a wire rack to cool.

11.  Remove the baking paper and ice the cake with the topping.

1. Place the chocolate and cream in a small bowl over a pot of simmering water, stir until smooth and combined.
2.  Place in the refrigerator until it becomes spreadable.
3.  Once the cake has completely cooled spread the topping on to the top of the cake and cut into portions