Boil your beetroot for 20 mins before puréeing. I used 4 beetroot which made 250 g of purée.
Mix all of your dry ingredients in a medium sized mixing bowl.
In a mixer, whip the eggs well until nice and fluffy. You can do this by hand if you don’t have a mixer.
In a separate bowl, stir the oil into the melted chocolate, then add this to the eggs, making sure the chocolate isn’t too hot.
Add the puréed beetroot and continue to whip until well mixed and airy.
Sift the dry ingredients into the wet mix and fold with a spoon until well combined.
Add the mix to a cake tin lined with parchment paper.
Bake at 180C for 20 minutes, or until an inserted skewer comes out clean.
