180 ml sunflower oil
190 self raising flour
60 g. cocoa powder
1 teaspoon of bicarbonate of soda
250 grs sugar
250 grs. beetroot cooked
1 teaspoon vanilla extract
250 icing sugar
reserved beetroot juice
25 g. white chocolate broken into pieces
25 g dark chocolate broken into pieces
Preheat the oven to 180 °c
Lightly oil a 20 cm diameter round cake tin and the base with baking parchment.
In a large bowl sift together the flour, cocoa and bicarbonate and stir in the sugar.
In a food procesor or a blender purée the beet, then scrape into sieve set over a bowl and put out the juices with the back of a spoon. Reseve the juices for the icing.
In a bowl place the beet root pulp and add the eggs and vanilla
then slowly add the oil, Mix well.
In other bowl place the dry ingredients and mix with beetroom mixture and with a large spoon gently fold together.
Pour into the tin and bake by 40 to 45 minutes or until a skewer inserted in the centre comes clean.
Remove the cake from the oven leave by 10 minutes then turn into a wire rack until completely cold.
Place the icing sugar into a bowl.Stir in a few drops of the reserved beetroot juice (or pink food colouring) the icing should be thick enough to coat the back of a spoon. If not add water drop by drop until you achieve the correct consistency.
Pour the icing over the cake and let dry by 1 hour.
melt white chocolate to bain marie then spoon into a piping bag.
Repeat with the dark chocolate .
Drizzle and flick both colurs all over your cake , garnish how you like. Set aside again by 1 hour.