This is a great recipe I found from the Telegraph on line. Its surprisingly easy to make. I have not changed anything from the original as it was perfect as it was! Recipe by Diana Henry and photo by Yuki Sugiura.
250g (9oz) cooked beetroot (fresh not pickled!)
75g (2¾oz) dark chocolate, broken into pieces
125g (4½oz) butter, softened
300g (10½oz) soft light-brown sugar
50g (1¾oz) cocoa powder, sifted
225g (8oz) self-raising flour, sifted
¼ tsp salt
For the icing
150g (5½oz) good-quality plain chocolate, broken into small pieces
140ml (5fl oz) sour cream
5 tbsp icing sugar, sifted
3 tbsp crème de cassis
grated white chocolate, for decorating (optional)
Grate the beetroot quite coarsely. Put the chocolate into a bowl set over a pan of simmering water and melt. Put the butter, sugar and eggs in a mixer and beat until light and pale. Add the melted chocolate then fold in the cocoa powder, flour and salt. Finally, stir in the beetroot.
Pour the batter into a greased cake tin measuring 20-23cm (8-9in) and cook in an oven preheated to 180°C/350°F/gas mark 4 for 45 to 50 minutes. The cake is ready when a skewer inserted into the middle comes out clean. Turn on to a wire rack to cool.
Put all the icing ingredients except the cassis in a bowl and set over simmering water. Allow to melt, but don’t let it get too hot. Take off the heat and add the cassis. Stir vigorously until you have a smooth, glossy mixture. Leave to cool and thicken. Spread over the cake with a palette knife, then scatter with grated white chocolate. Leave the icing to set before serving with crème fraîche.