Chocolate Beet Cake

Ingredients
(for the cake)
280g Plain flour
340g Caster sugar
70g Cocoa powder
1 Teaspoon baking powder
Half teaspoon salt
170g Butter,cut into pieces
2 Eggs
1 Tablespoons vanilla extract
2 Small beetroots, finely grated
225ml Boiling water
(for the icing)
110g Butter
225g Caster sugar
70g Cocoa powder
170ml Whipping cream
1 Teaspoons vanilla extract

Method

1. Preheat the oven to 180 degrees and grease two 20cm sandwich tins.
2. Mix the flour, sugar, cocoa powder, baking powder and salt in a bowl. Add the butter and, with an electric whisk, mix on a low setting until the butter has been worked into the flour (it will be dry and crumbly).
3. Add the eggs and vanilla and mix in slightly, then mix in the beets. Gradually add the hot water while still mixing on a low speed, then increase the speed to a medium speed and continue to mix for 3-4 minutes, until the batter is thick and fluffy.
4. Scrape the batter into the prepared tins and then make a dip in the middle of the cake so it does not become domed.
5. Bake the cake for 35 minutes until a skewer inserted into the iddle of the cake comes clean. Cool the cakes in the tin until you can touch the bottom of the tin and not get burnt. Then turn out onto a cooling rack.
6. For the icing, melt the butter in a medium saucepan, then whisk in the sugar and cocoa powder.
7. Continue to whisk this over a medium heat until it begins to bubble, then whisk in the cream. Continue  to whisk for about a minute. Remove the pan from the heat and stir in the vanilla.
8. Cool the mixture in the pan for about 15 minutes then decanter into a small bowl and continue to cool, whisking occasionally. This will set it to a pouring consistancy.
9. To assemble, place one of the cakes on a plate (not the serving plate). Spread an even layer of icing on the top of the cake and place the second layer on top. Pour all of the icing over the top of the cake, then spread it so it is even. Ensure that the icing is spread over the sides.
10. When the icing has stopped dripping off the edge, transfer to a clean plate or cake stand. Chill the cake to harden the icing.

Adapted from: Bake with Anna Olson