Eggless chocolate & beetroot blitz & bake cake

Healthier than your average chocolate cake, this rich and dark bake is lighter on the calorie count Ingredients: 100ml rapeseed oil, plus extra for greasing 175g (drained weight) vacuum-packed beetroot (not in vinegar) 175g dark soft brown sugar 200g self-raising flour 1 tbsp baking powder 50g cocoa powder 200g 0% fat natural yogurt 2 tsp vanilla extract For the icing 100g icing sugar 50g dark chocolate (at least 80% cocoa solids) 1 tbsp cocoa powder 3 tbsp skimmed milk dark chocolate shavings, to serve (optional) Method: 1. Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean. 2. Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins. 3. Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve. Source: Good Food