Chocolate beetroot cakes
Makes 6 individual cakes
175g butter
1 cup brown sugar
3 eggs
4 Tbs Dutch cocoa
1 cup grated beetroot
1/4 cup sour cream
2 cups self-raising flour

120g dark chocolate
1 cup cream
1. Preheat oven to 180C. Grease the individual moulds thoroughly. Cream the butter and sugar until pale. Add the eggs one at a time, mixing well.

2. Fold the cocoa into the beetroot, and then fold through the sour cream. Fold this mixture into the creamed butter and eggs. Lastly, fold through the flour and spoon into the moulds.

3. Bake for approximately 20 minutes or until a skewer inserted comes out clean.

4. To make the ganache, gently heat the chocolate and cream together in a bowl over simmering water, stirring gently to combine once the chocolate has melted, cool then spoon over cakes.