The ‘Let’s Be Brave ! ‘ Beetroot & Chocolate Cake

No kidding - this won has won much acclaim in its time from our Farm Friends.

1 large ( or 2 small) organic beetroot ( peeled & grated),100g dark organic chocolate, 175g butter ( room temperature), 175g brown sugar, 3 Maple Farm organic eggs, 175g self-raising flour, 1 tsp baking powder, 2 tbsp cocoa powder, 1 tsp ground cinnamon, rind of 1 organic orange (grated)
For the icing: 100g dark organic chocolate ( chopped), 100ml double cream

Preheat the oven to 180C/ 350F/Gas 4. Grease and fully line a 20 cm (8 inch) cake tin (preferably one with a loose base).
Break the chocolate into small pieces and place in a bowl. Put over a bowl of simmering water so that the base of the bowl does not touch the water and stir until the chocolate melts. Remove from heat and allow to cool. Then beat the butter and sugar together until light and fluffy before adding the eggs one at a time, followed by the chocolate. Sift in the flour, baking powder, cocoa and cinnamon and fold in to the mixture carefully. Finally fold in the grated beetroot and orange rind before putting the mixture into the cake tin and smoothing the surface to an even finish. Bake in the oven for about 50 mins. Don’t be afraid to cover with a sheet of greaseproof paper to avoid top burning if appropriate. The cake is ready when it has risen and the skewer comes out clean.
Meanwhile make the icing by putting the chocolate into a heat proof bowl. Heat the cream in a saucepan, then pour over the chocolate and leave to stand for about 5 mins. Stir continuously until the chocolate has melted and the mixture is smooth and creamy. Leave to cool slightly until thick and glossy. Gently pour over cake and spread to edges.