225g/8oz raw beetroot, peeled and coarsely grated (about 2 medium beetroots)
2 tsp baking powder
50²µ/1¾´Ç³ú cocoa powder
175g/6oz light muscovado sugar
150²µ/5½´Ç³ú self-raising flour
300ml/½ pint sunflower oil, plus extra for greasing
200g/7oz milk or dark chocolate (about 35–40% cocoa solids), broken into pieces
50²µ/1¾´Ç³ú white chocolate, chopped
200ml/7fl oz pouring double cream
3 large free-range eggs