Chocolate and Beetroot Cake

You will also need an 8-inch or 20-cm round cake tin (at least 3 inches or 7cm deep).

Preheat oven at 180 C or 350 F.

In a bowl, mix together the flour, baking powder, cocoa powder and sugar (sieve if necessary).

Blitz the beetroot in the blender and add the eggs.

Melt the butter and chocolate together, either in the microwave or over hot water.

Allow the chocolate mixture to cool a little, then add to the flour mixture with the beetroot and eggs.

Turn into the prepared cake tin and bake for around 40-50 minutes until a skewer comes out (mostly) clean—what’s a chocolate cake if it’s not a bit gooey in the middle?

Cool and turn out.

To make the icing, mix the cream cheese, butter and sugar, either by hand or in a mixer, and apply liberally to the cake.

Relax, and absorb the gasps of amazement—and bask in the compliments.