Step 1

Preheat the oven to 180ºC (fan 160ºC). Grease a 20cm round cake tin (I used a bundt tin).

Step 2

In a bowl whisk together flour, cocoa powder, baking soda and salt.

Step 3

To a food processor add the olive oil, sugar, eggs, vanilla extract, cider vinegar and the chopped beetroot. Blend until smooth and creamy.

Step 4

Add the dry ingredients and pulse briefly to just combine. Pour into the prepared cake tin and bake for 30-35 minutes until an inserted skewer comes out clean. Invert onto a cooling rack then drizzle with chocolate olive oil ganache (directions below).

Step 5

With the addition of the roasted beetroot, this cake keeps well for several days - covered at room temperature.