Step 1

Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with parchment paper for easy removal.

Step 2

In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method), stirring occasionally until smooth. Set aside to cool slightly.

Step 3

In a large mixing bowl, whisk the eggs, caster sugar, and sunflower oil until smooth and well combined. Add the vanilla extract and whisk briefly.

Step 4

Fold in the grated beetroot and the melted chocolate, mixing gently until the beetroot is evenly distributed throughout the batter.

Step 5

In a separate bowl, sift together the plain flour and baking powder. Fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.

Step 6

Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should be set and springy to the touch.

Step 8

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before adding the ganache.

Step 9

In a small saucepan, heat the double cream until it begins to simmer (do not let it boil). Remove from heat, then add the chopped chocolate. Stir until the chocolate is melted and the ganache is smooth and glossy.

Step 10

Once the cake has cooled, pour the ganache over the top, spreading it evenly with a spatula or knife. Let the ganache set for a few minutes before slicing.