Chocolate Beetroot Cake

Step 1: Preheat oven to 180C/160C fan forced.

Step 2: Grease and line base and sides of a 20cn (base measurement) square pan with baking paper, extending paper above rim.

Step 3: Cook unpeeled beetroot in a saucepan of boiling water for 30 minutes or until tender.

Step 4: Drain, cool and then peel and then chop the beetroot and then process in a food processor until finely grated.

Step 5: Using an electric mixer beat butter and sugar in a bowl until light and creamy.

Step 6: Beat in eggs on by one until combined.

Step 7: Sift flour and cocoa powder over the mixture and add milk and then stir until combined and then stir in the beetroot and chocolate until combined.

Step 8: Spoon mixture into prepared pan and level the surface of the mix.

Step 9: Bake cake for 50 minutes until a skewer inserted at centre comes out clean.

Step 10: Stand cake in pan for 10 minutes and then transfer to a wire rack to cool completely.

Step 11: Spread the fudge frosting over cooled cake if using.