250g/9oz cooked beetroot in natural juices
2 x raw beetroots
2 tsp baking powder
230g/8oz caster sugar
200g/7oz caster sugar
4 tbsp cocoa powder
50²µ/1¾´Ç³ú icing sugar, sifted
250g/9oz self-raising flour
½ tsp vanilla extract
3 tbsp white wine vinegar
160²µ/5½´Ç³ú butter, softened
50²µ/1¾´Ç³ú unsalted butter, softened
160ml/5½fl oz buttermilk
280g/10oz cream cheese
3 large free-range eggs