Step 1

Preheat the oven to 175°C.

Step 2

Place butter and the beetroot in the mixing bowl and soften on setting 1Min. /Speed 5.

Step 3

If you don’t have a Thermomix, place butter and beetroot into a large mixing bowl and whisk, using an electric mixer, until smooth.

Step 4

Add the sugar, vanilla extract, rum, flour, baking powder, eggs, cocoa powder and salt and mix on setting 45 Sec. / Speed 5 using the spatula to help the batter. Scrape down and repeat 20 Sec. / Speed 5.

Step 5

If you don’t have a Thermomix, add the above ingredients and mix until combined.

Step 6

Pour in a 26cm round cake tin lined with greaseproof paper and bake for 45 minutes. Use a wooden skewer to test whether it is done by poking the cake in the middle and if it comes out clean it is done.

Step 7

Take out of the tin, leave to cool completely.

Step 8

For the ganache, place the chocolate in the mixing bowl. Blitz 10 Sec. / Speed Melt 5 Min. / 37°C / Speed Then pour in the cream and stir 20 Sec. / Speed 2.Spread over the cake, sprinkle with chopped hazelnuts and leave to set. Enjoy!