3 cup all-purpose flour
3/4 cup cocoa powder
2 cups granulated sugar or 1 1/2 cups packed soft brown sugar
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 cups beet puree
3/4 cup warm water
3/4 cup yogurt
1/3 cup olive oil
1 tsp vanilla extract
1 cup chocolate chips ( optional )
Wash and peel the beets well. Cook the beets till soft and and can be easily pierced with a knife. Remove from heat, drain, and allow beets to cool. Once cool enough to touch, chop them to smaller pieces and blend until smooth to a thick puree, dont add any water.
Preheat the oven to 350 degrees F/180 degrees C. Grease a round cake tin or a a 10" Bundt pan and set aside. I also used a rectangular loaf pan as my bundt pan was small and tried again another small portion in a loaf pan.
In a large bowl combine flour, cocoa powder,brown sugar , baking soda, baking powder, and salt.
In another bowl whisk together beet puree, yogurt, water, olive oil, and vanilla extract.
Add the wet ingredients to the dry and mix until just combined. Do not add all the wet ingredients to the dry completely in one go, add slowly as you make the batter, it will be just right, in case you have made more wet ingredients mixture, you will not need more if all the dry ingredients have been just about mixed well till just combined. This way you can avoid putting more wet mixture if your measurements are not perfect. This is just a tip.
Fold in the chocolate chips, if you are adding them. Transfer batter to prepared cake pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean.
Remove from oven and allow to cool in the pan for 20 minutes.
Flip out onto a cooling rack and cool completely.
Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
Flip the cake onto a wire rack. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.