Tip: The batter is very wet, you need to use a sealed cake tin, rather than a loose bottomed one.
400g cooked peeled beetroot
1/2 cup cocoa powder
1 1/2 cups flour
1 1/2 tsp baking powder
1 cup caster sugar
1 cup mild tasting vegetable oil OR melted butter
1 tsp vanilla essence
grated zest of 1 orange
Heat oven to 190 C / 375 F
Line cake tin with baking paper
Puree cooked beetroot in food processor.
Add cocoa, flour, baking powder, sugar and salt and process.
Add oil, vanilla, eggs and orange zest and process again until well combined and even in colour.
Pour into tin and bake 50 minutes.
Cool cake in tin before removing.
Serve with a dollop of crème fraiche or on its own
You could add grated dark chocolate to the mixture at the end and process briefly for an extra rich cake.
If you don't have a food processor you could try grating the cooked beetroot and hand mixing rest of cake.