Chocolate and beetroot cake

I had decided to bake my own birthday cake. I chose this one because the reviews were postive. Tonight is my third time I'm baking the cake and tomorrow is my birthday. It is yummy and easy to make. But 3 out of 3 times that I baked it, it's top rises in two levels. there is a middle part which rises and makes it like an upside down mushroom, I don't know why that happens. Maybe its because of my baking tin or the temperature? The good thing about the cake is that id doesn't smell like egg. It is moist. Tonight I was too excited, and instead of checking after 50 mins, I have been checking from 30 mins and thinking why is it still uncooked in the middle?! (too nervous, because I've promised the cake to people that I haven't seen before) In the preparation, cooking the beetroot takes the most time.

I've made it again (as I loved it) but stuck it cupcake tins! Makes 16 small - medium cupcakes. Checked them at 25mins in my fan forced oven at 180 degrees, and they needed 5 extra mins. Totally cheated by using Aunt Betty's Choc frosting on top - but was a total success!!

Really delicious. It took me 1 hour and ten mins in a fan forced oven - I just checked it every 10 mins from 50, and was perfect (I also cooked it in a loaf tin which may have contributed to this). Keep an eye on her. The beetroot adds a fabulous moistness - without any earthy-ness that I so often associate with cooked beetroot.

I had this cake at The Flying Nun in Brisbane. Fabulous. I will now try and make it. You can read my review here: http://mycupoftea-mybrew.blogspot.com/2010/12/op-shops-and-chocolate-cake.html

I made this the other day and brought it to work. It was a HUGE hit! I loved it. Soo moist and tastey. I will def be making this again!

sounds weird but probably tastes nice

The ingredients need to be put on, only method there!!