Rich Chocolate and Beetroot Cake

1 1/2 cups plain flour

1 cup self raising flour

1 tsp bicarbonate of soda
1/2 cup Dutch cocoa powder

pinch of salt

1 cup caster sugar
1/2 cup brown sugar

4 eggs, lightly beaten

1 cup light olive oil

1 tsp vanilla essence

850g can Golden Circle Whole Baby Beets, drained and pureed

3/4 cup dark cooking chocolate, grated

Frosting

375g cooking chocolate

3/4 cup cream

155g butter

1. Grease and line the base of a 23cm non-stick springform tin. Sift the flours, bicarbonate soda, cocoa powder and salt into a large bowl and add the caster sugar and brown sugar.

2. Combine the eggs, olive oil, vanilla essence, pureed beetroot and stir through the grated chocolate. Make a well in the centre of the dry ingredients and add the egg mixture and stir gently to combine. Pour into the prepared cake tin.

3. Bake in a preheated oven 170°C for approximately one hour, or until the cake is firm to touch. Allow to cool in the tin for 10 minutes before sliding a knife around the edge of the tin to release the cake. Remove cake base and allow to cool completely before icing.

4. Prepare frosting. Combine chocolate, cream and butter in a small saucepan and melt over gentle heat until smooth. Transfer mixture to a mixing bowl and allow to cool to room temperature. Beat with an electric beater until light and fluffy. Spead frosting over cake and serve with a dollop of whipped cream if desired.