Chocolate beetroot cake with chocolate icing

Method
Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

1. Preheat the oven to 190 C / Gas 5. Grease and line two 23cm round cake tins.
2. Cream 150g of the butter with the sugar, till light and creamy. Add the eggs one at a time, beating between each addition.
3. In a heatproof bowl set over a pan of barley-simmering water, melt the chocolate and remaining butter. Stir until smooth. Add to the butter mixture along with the pureed beetroot.
4. Combine the flour, cocoa powder, bicarb, cinnamon and salt. Add to the beetroot mixture and stir to combine. Divide evenly between the two tins.
5. Bake at 190 C / Gas 5 for 30 to 35 minutes, or until a skewer inserted in the centre of each cake comes out clean. Cool in the tins for 10 minutes before turning out onto a wire cooling rack. Cool completely before icing.

For the icing:

6. In a large bowl, beat butter and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in icing sugar until desired consistency is achieved. Adjust with more milk or icing sugar if necessary. Spread icing on cooled cakes.