Chocolate Beetroot Cake

Sponge

• 250 g beetroot, raw, peeled, cut in pieces (see tip)
• 250 g dark chocolate, small pieces or callets
• 200 g light brown muscovado sugar
• 100 g self-raising flour
• 50 g ground almonds
• 100 g sunflower oil, plus extra for greasing
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 1 tsp natural vanilla extract
• 2 large eggs

Icing

• 80 g vanilla sugar
• 200 g cream cheese
• 50 g dark chocolate, roughly chopped, for garnishing