Chocolate and Beetroot go perfectly together. This makes a fudgy, moist cake which will keep for a week in an air-tight tin.
3 medium beetroots (approx 300g)
300g caster sugar
3 large eggs
250ml vegetable oil
75g cocoa powder
250g self raising flour
1 1/2 tsp bicarbonate of soda
For the filling
1oog unsalted butter, softened
200g icing sugar, sifted
1 Tbsp cocoa powder
2 Tbsp cold milk
2 generous Tbsp cherry conserve
Boil the beetroot in water until it’s tender to the point of a knife, about 30 minutes. Drain and allow it to cool for 30 minutes or so, then remove the skin and coarsely grate the beetroot.
Preheat oven to 180C/gas mark 4, and prepare two cake tins (20cm diameter) by greasing and lining with Baking Parchment.
Beat the sugar, eggs and oil together. Add the grated beetroot and cocoa and mix well.
Finally, sift in the flour and bicarbonate of soda and mix again.
Divide the mixture between the cake tins, smoothing flat.