Beetroot Chocolate Cake

Method

• Pre-heat the oven the 180 degrees celsius.
• Sift the flour, baking powder and bicarb into a large bowl. Gently stir through the caster sugar.
• Peel and boil the beetroot for around an hour and then puree in a blender. Whisk together with the golden syrup and balsamic.
• Melt the chocolate in a double broiler and add to puree – stir until smooth.
• Make a well in the centre of the flour mixture and add the wet ingredients. Gently fold and transfer to a lined cake tin. Bake for 30-35 mins or until a skewer comes out clean.
• Allow the cake to cool completely before frosting – to make the cake completely even and suitable for the raspberry topping, slice off the top with a serrated knife.
• Mix the icing sugar, cocoa powder and vanilla extract together before adding some water a tablespoon at a time (approx. 50-75ml or until it reaches the desired consistency), and beat with a spatula until thick and smooth. Spread over the whole cake using a palette knife.
• Muddle the raspberries, leaving a few whole before stirring through the icing sugar. Just before serving top the cake with the raspberry mixture and slice.