Chocolate Beetroot Cake Recipe
Ingredients:
For the Cake:
Eggs: 3 large
Cocoa powder: 50g (1¾oz)
Self-raising flour: 150g (5½oz)
Baking powder: 2 teaspoons
Sugar: 175g (6oz)
Oil: 300ml (½ pint), plus extra for greasing
Beetroot: 225g (8oz), peeled and coarsely grated (about 2 medium beetroots)
For the Icing:
Chocolate: 200g (7oz), broken into pieces
Cream: 200ml (7fl oz) 
White chocolate: 50g (1¾oz), chopped
Instructions:
Prepare the Cake:
Preheat your oven to 180°C (160°C for fan ovens) or Gas Mark 4. Grease and line a baking tin measuring approximately 30x23cm (12×9 inches) with baking paper.
In a large mixing bowl, break the eggs and add the cocoa, flour, baking powder, and sugar. Stir slightly with a wooden spoon. Gradually mix in the oil and beat until the mixture forms a thick batter. Once smooth, stir in the grated beetroot.
Spoon the batter into the prepared tin and bake for about 35 minutes, or until the cake is risen and springy to the touch. Remove from the oven and allow to cool completely before icing. 
Make the Icing:
Place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (ensure the water does not touch the bowl). Stir until the chocolate is melted, smooth, and glossy.
Allow the icing to cool slightly until it reaches a thick pouring consistency. Pour the icing over the cooled cake, spreading it out to cover the top evenly.
Decorate the Cake:
Melt the white chocolate in a small bowl over hot water. Spoon the melted white chocolate into a small piping bag with a fine nozzle (or a small food bag with a tiny corner snipped off).
Pipe parallel lines of white chocolate across the cake, about 2cm (¾ inch) apart. Use a cocktail stick to drag through the white chocolate in opposite directions to create a feathered effect.
Allow the chocolate to set slightly before cutting the cake into 12 squares. Enjoy! 
Prep Time: 20 minutes Cook Time: 35 minutes
Servings: 12 squares
