Finely chop Edgell Sliced Beetroot in a food processor.
In a medium bowl beat together eggs and caster sugar until light and creamy. Gradually beat in oil until well combined.
Stir in cooled melted chocolate and finely chopped beetroot. In a separate bowl, sift together plain flour, cocoa and bicarbonate soda and stir into chocolate beetroot mixture.
Pour mixture into a greased and floured 25cm spring form tin and bake in a preheated oven at 180°C for 45-50 minutes. Cool cake slightly before removing from tin.
Place sauce ingredients into a small saucepan and heat on medium stirring occasionally until all ingredients are melted and combined. Pour into a heatproof serving jug and set aside to cool for at least 20 minutes.
To serve - place a slice of cake onto each serving plate, drizzle with orange caramel sauce and top with a scoop of vanilla ice cream.
This recipe also makes scrumptious patty cakes. Spoon into patty paper lined tins and bake in a preheated oven at 180°C for 20 minutes. Makes 24.