3oz of unsweetened chocolate
1/2 can (8 1/2 oz) beetroot
125g butter
2 1/2 cups Chelsea Soft Brown Sugar
3 large eggs (at room temp)
2 tsp vanilla essence
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk

Icing
250ml cream
300g good quality dark chocolate

Melt chocolate and set aside.  Drain beetroot and put juice in a bowl. Finely chop the beetroot and put it in with the juice.

Beat butter, sugar, eggs and vanilla until fluffy (5mins - scrape sides!). Reduce speed and add chocolate.

Sift together flour and baking powder. Add to mixture alternately with buttermilk. Mix until incorporated.

Add beets and juice. Mix until blended (you will still see the beets)

Divide batter into two pans - bake at 180°C for approx. an hour (or until cooked). 

Icing
Heat cream and chocolate until chocolate is completely melted. Mix well and put into fridge. Stir every 10 minutes until thick (will actually set if you forget it but then you just make truffles!)

Takes about an hour to set.