Beetroot chocolate cake

I personally love this cake it's so decadent and a treat to eat, and for the results so easy it's all mixed in a food processor!

You will need...
200g of cooked beetroot, you can even cheat and use the vacuum packed stuff off the shelf.
3 large eggs,
200 ml oil I use ground nut but any can be used,
200g of dark sugar,
175 g self raising flour,
1 tsp baking powder,
50 g of cocoa powder,
And if you want to add 100 g of dark choc chips, I find it just finishes it off.

So pre heat the oven to 180 c
Beetroot in the processor and blitz, eggs in and blitz again then oil, let this gain volume with air for a second or two blitzing, then stop and add all the other ingredients and pulse until mixed.
 Place in a lined 8 inch tin and bake for 45 mins on the middle shelf, it will crack a bit don't panic, your going to cover it with dark choc ganache when it's cool!

So when it's ready and you have tested it , let it cool in the tin and when it's cold you can cover it with the ganache,
 For the ganache you will need,
100g dark cooking choc,
142 ml double cream( that's a small pot roughly),
1 tsp castor sugar,
Heat the cream in a pan gently( do not let it boil), add the sugar and stir until dissolved,then remove from the heat and pour over your broken up chocolate and stir until melted, it will look like its splitting, just keep stirring it will blend and become glossy, when it has cooled a bit and won't run off your cake pour it on and completely cover the cake, then leave to set.

This cake keeps lovely and moist because it's encased with chocolate and is ok for about a week but I promise it won't last nearly that long!