Chocolate Beetroot Cake

Blitz the beetroot puree with the olive oil, oat milk and vanilla paste

Mix the water and flax seed powder together to a paste and blend into the beetroot puree

Mix in the muscavado sugar

Sift together the flour, cocoa powder, bicarbonate of soda and salt.

Add the beet mixture to the flour mixture and stir just until combined.

Stir through the chocolate callets, pour into an 18cm cake ring and bake at 180°C.

Warm together the raspberry puree and glucose syrup until the glucose has dissolved.

Pour the raspberry mix over the chocolate and stir to a smooth ganache, being careful not to create air bubbles.

When the cake is cool, place the cake on a wire rack and pour the ganache over the top, making sure to cover all sides.

Remove from the wire rack, onto a cake stand and sprinkle with dark chocolate blossoms.

Warm together the raspberry puree and glucose syrup until the glucose has dissolved.

Pour the raspberry mix over the chocolate and stir to a smooth ganache, being careful not to create air bubbles.

When the cake is cool, place the cake on a wire rack and pour the ganache over the top, making sure to cover all sides.

Remove from the wire rack, onto a cake stand and sprinkle with dark chocolate blossoms.