Line the base of a 23cm cake tin with greaseproof or silicone and wipe sides with a little oil.
Preheat the oven to 180 °C.
Melt the chocolate over a bowl of simmering water.
Cream the sugar and eggs until light and airy.
Pour in buttermilk, oil and melted chocolate.
Stir in the grated beetroot.
Sieve in the last three dry ingredients and fold in.
Bake for approx. 45 minutes until an inserted skewer comes out clean.
An alternative is to make cupcakes, which would take about 25 minutes.
Leave to cool in the tin before removing.
Make the cream cheese icing by simply mixing the three ingredients together. Decorate with flowers – I used violas.
For a delicious dessert serve with a dollop of mascarpone cheese with grated zest of orange folded in rather than the icing.