reheat the oven to 200C. Grease and line a 20cm cake tin (pref spring form). Sift 175 grams plain flour, 10 grams baking powder, 75 grams cocoa powder and 225 grams caster sugar into a bowl. Blend 3 eggs, 500 grams raw beetroot (roasted, peeled and chopped) and 200 ml sunflower oil in a blender, leave some small chunks of beetroot. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes. Meanwhile, put 250 ml cream into a saucepan and simmer gently until just before it reaches boiling point. Break 250 grams of dark chocolate into pieces and put into a mixing bowl. Pour the warmed cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing. Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.