Ingredients: 180 sunflower oil, plus more for greasing, 190 g self-raising Italian chestnut flour, 60 g Holland cocoa powder, 1 tsp bicarbonate of soda, 250 g caster sugar, 250 g beetroot, cooked, 3 eggs, 1 tsp vanilla extract
For the icing: 250 g icing sugar, reserved beetroot juice, 25 g white chocolate, broken into pieces, 25 g dark chocolate, broken into pieces
- Preheat the oven to 180C/fan 170C/Gas 4.
- Lightly oil a 23cm diameter, 7.5cm deep, round cake tin and line the base with baking parchment.
- In a large bowl, sift together the flour, cocoa and bicarbonate of soda and stir in the sugar.
- In a food processor, purée the beetroot, then scrape it into a sieve set over a bowl and push out the juices with the back of a spoon. Reserve the juices for the icing.
- Tip the beetroot pulp back into the food processor, with the motor running, add the eggs and vanilla, then slowly pour in the oil. Mix until blended.
- In a mixing bowl make a well in the centre of the dry ingredients, pour in the beetroot mixture and, with a large spoon, gently fold together.
- Pour into the tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Remove the cake from the oven, leave it for 5-10 minutes in the tin, then turn it out on to a wire rack until completely cold.
- For the cover
- Place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the dark chocolate to the bowl and heat until it melts. Cool slightly, then spoon into a piping bag. Snip the very ends of both bags. Smear melted chocolate with a brush or toothbrush. Finally sift powder sugar on the top.
- Be as freeform as you like, until you have produced your very own edible masterpiece.