Beetroot chocolate cake with cream cheese icing

Preheat the oven to 180°C. Grease and line a 20cm round cake
tin.

Cake

1. Peel and grate the beetroots. Set aside.

2. Cream the butter and sugars together until pale and
fluffy. Whisk in the eggs one at a time.

3. Add the beetroot and vanilla and mix well.

4. In another bowl, sift together the flour, cocoa, baking
powder and salt.

5. Alternately add the dry ingredients and buttermilk to the
butter mixture.

6. Beat well after each addition (the batter might be
slightly thick).

7. Spoon the batter into the cake tin. Bake for 45-50 minutes
or until a testing skewer inserted into the middle of the cake comes out clean.

8. Set aside the cake to cool.

Icing

9. Put all the ingredients in a bowl and beat together
until smooth and silky. Put in the fridge for 10 minutes before using.

10. Cover the cake generously with icing. Top with beetroot
chips and serve.