Beetroot and chocolate cake

• 400 g of boiled beetroot
• 3 eggs
• 220 ml of rice oil
• 200 g of sugar
• 240 g of 00 flour
• 1 sachet of cake yeast (16 g)
• 30 g of bitter cocoa
• 100 g dark chocolate
• 50 g of chocolate chips
• 1 vanilla bean or 1 teaspoon extract\

INGREDIENTS FOR THE ICING

• 100 ml of sour cream (if you can't find it you can make it yourself with 50 ml of fresh cream, 50 g of Greek yogurt and a few drops of lemon)
• 100 g of white chocolate
• 10 ml beetroot juice

• Beat the sugar with the eggs and vanilla until the mixture becomes light and frothy.
• Meanwhile, peel the cooked beetroot, cut it into pieces and blend it with 30 ml of oil.
• Add them to the whipped mixture.
• Pour in the remaining oil while still whisking, the flour, the yeast and the cocoa.
• Add the drops and the chocolate cut into pieces, mixing with a spatula and movements from top to bottom.
• Butter and flour a pan or use a spray release agent like I did.
• Pour the mixture and bake at 180° for about 50 minutes. Do the toothpick test (the cake should be moist, do not overcook it and dry it out).
• Remove from the oven and let cool.
• You can sprinkle with icing sugar or prepare pink icing.
• If you can't find sour cream, prepare it yourself: mix the ingredients and place them in the refrigerator for 2 hours, covered.
• Melt the white chocolate in a bain-marie.
• Add the sour cream and beetroot juice and mix well.
• Pour over the cooled cake and add chocolate stars or sprinkles if you like.