Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
250g dark chocolate
1 tsp vanilla extract
1 cup sugar
½ cup brown sugar
¾ cups flour
¼ cup cocoa
½ tsp baking powder
Peel and chop the beetroot. Either place in a bowl and cover with cling film to cook in the microwave or place in a pot with water and simmer until tender.
Put 200g of the chocolate in a food processor and whizz to chop. Add the butter and vanilla. Drain the beetroot and place, while still hot, in with the chocolate and butter. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
In a separate bowl beat the eggs and sugars until pale and thick. Fold in the beetroot mix, then the dry ingredients followed by the remaining chocolate (chopped).
Pour into a greased 20 x 30cm tin and bake for 30 minutes at 180°C.