TIP:Â You will need a 250g bulb of fresh beetroot for this recipe. Peel beetroot before grating. Cake will keep for up to three days in an airtight container in the fridge.
Ingredients
Method
Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 3cm above pan edge.
Sift flour, cocoa, baking powder and soda into a large bowl. Stir in sugar. Add eggs and oil. Stir until combined. Stir in beetroot and chocolate. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 1 hour, 20 minutes, or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
To make icing, combine all ingredients in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until chocolate is melted and mixture is smooth. Remove. Cool for 5 minutes.
Spoon icing over top of cake.
