Cook beetroot in boiling water for 20-30 minutes. They should be cooked until a knife comes out easily when pricked. As soon as they are cool enough to handle, peel and roughly chop.
Heat the oven to 190ºC. Grease and line two 9-inch round cake tins.
Place the beetroot in a food processor and blitz until finely chopped. (Or blend with a hand blender, either works fine.)
Beat the sugar, eggs, vanilla essence and oil until light and fluffy.
Sift the flour, cocoa, baking powder and bicarbonate of soda over the egg mixture. Mix in gently. Fold in the chocolate pieces and beetroot.
Pour into the cake tins and bake for 25-30 minutes until cooked through.
To prepare the icing, beat the ingredients together until smooth and glossy. Once the cake has cooled, ice and serve.
Add 2 tbsp of poppy seeds to the cake and serve with crème fraiche for an extra twist.
Reprinted with permission of Sasko.