To make the cake, first melt the chocolate in the microwave or double boiler until smooth. Set aside to cool slightly.

In the meantime, grease a 9 inch springform or round cake tin. Preheat the oven to 175 C.

In a mixing bowl, whisk the eggs, sugar, oil and vanilla until smooth. Use a hand mixer if needed, but a balloon whisk is also effective.

Add the melted chocolate, stir gently and then add the beetroot puree. Whisk or beat on low speed to combine.

Finally, sift in the flour, cocoa, baking soda and salt (you could also do this in a separate bowl if you prefer) and gently fold to combine.

The batter isn't super runny and if needed, run a hand mixer through it to break up any lumps. Pour into the prepared cake tin and bake for about 50 minutes, until a toothpick poked in the center comes out clean. If the top is darkening too fast, cover loosely with foil and reduce the temperature to 165 C and continue baking. All ovens vary, so start checking for doneness at 45 minutes.

Allow the cake to cool completely at room temperature (I left it out loosely covered, overnight).

To make the ganache, place the chopped chocolate (not cold from the fridge) in a bowl. Heat the cream in a small saucepan on low heat, till just barely simmering; hot but definitely not boiling. Pour over the chocolate and let it stand for 2 to 3 minutes. Stir to melt the chocolate through. If there are still lumps, place the bowl over a pot of simmering water (don't let the bowl touch the water) and gently stir till smooth.

Let the ganache cool at room temperature for about 10 minutes so that it's not super runny, then slice off any uneven bits off the top of the cake, and spread it all over. Let the ganache set on the cake for 10 minutes, then slice and dig in!

Once frosted, store the cake in the fridge for 5 to 6 days or in the freezer for longer. Tastes best at room temperature or slightly warmed up. Happy baking!