Method

Beetroot Cake

Preheat the oven to 170 °C and line 2 x 18 cm cake tins.

Combine the eggs, sugar and oil and mix with an electric mixer for 2 minutes. Whisk in the flour, beetroot juice, sour cream, cocoa and vanilla. The natural colour of the juice will give the cake a pink tinge. If you prefer a bolder colour then simply add a few drops of red gel food colouring.

Divide the batter between the two tins and bake, 30-40 minutes until a cake tester inserted into the centre comes out clean. Cool in the tin for 10 minutes before transferring to a cooling rack.

Ganache

Heat the cream over medium heat until warm. Pour it over the chocolate and stir until smooth and melted. Allow it to cool for 20-30 minutes until spreadable.

Marshmallow Frosting

Combine the water and sugar in a saucepan over low heat. Stir until the sugar has dissolved. Turn the heat up to medium and simmer until it reaches 115 °C on a candy thermometer.

Whisk the egg whites and cream of tartar together with an electric mixer until soft peaks form. Keep the motor running while drizzling in the warm sugar syrup in a slow steady stream. Whisk 4-5 minutes until stiff and glossy. The mixture should be cool.

To assemble, sandwich the two cakes together with the spreadable ganache. Dollop the frosting on top and swirl it around with the back of a big spoon. Use a blowtorch to carefully brûlée the frosting until lightly toasted. Top it off with a sprinkling of dried beetroot powder.

TIP: Gel food colouring is much more intense in colour than regular food colouring found at supermarkets. Gel food colouring can be found at specialised baking supplies stores.

TIP: Dried beetroot powder, also known as beetroot flour, can be found at health stores.