Chocolate Beetroot Cake
For the cake
50ml cream or evaporated milk
60g dark chocolate, broken into pieces or dark choc melts
220g self raising flour
½ teaspoon baking powder
90g butter, melted
80g finely grated fresh (raw) beetroot or 80g pureed cooked beetroot (you can even use tinned to make the puree)
For the Icing
60ml cream or evaporated milk
10g butter, diced
90g dark chocolate broken into small pieces, or dark choc melts
100g icing sugar
For the cake
Preheat oven to 160 degrees C. Grease a 20cm round cake tin and line base with baking paper, grease again.
Bring the cream or evaporated milk to the boil and then pour over the chocolate.
Leave to stand for 3 minutes, and then stir to melt the chocolate. Set aside. (Do not allow to set though.)
In the bowl of an electric beater, place the eggs, sugar, milk, flour, cocoa, baking powder and melted butter.
Beat for two minutes, then add the melted chocolate mixture and beat for one minute more.
Fold in the beetroot until thoroughly combined.
Pour into the prepared tin and smooth out the top.
Bake for 30 to 40 minutes or until a metal skewer inserted into the centre comes out clean.
Leave to stand in the tin 5 minutes, then turn out onto a wire rack to cool completely.
For the icing
Bring the cream or evaporated milk to the boil and pour over the butter and chocolate.
Leave to stand for 3 minutes, then stir to melt the chocolate and butter.
Leave the mixture to cool then whisk in the icing sugar.
Spread over the cooled cake.
Leave to set.