I haven't made a cake for a while so thought I'd use up some beetroot in this good, plain, cut-and-come again cake. Beetroot adds moisture and extra sweetness to proceedings, and the cake keeps well as a result - or as well as a slab of home-made chocolate cake lying around the kitchen can ever keep! Some people react very strangely to the idea of it's presence in a cake, with a wrinkled nose and a 'bleugh!'. Why? We eat carrot cake with no qualms. And it amazes me that people will pounce on Red Velvet Cake which is made with a huge quantity of artificial red food colouring. Surely better to eat something wholesome and healthy? Anyway, a quick google for a simple, melt-and-mix recipe came up with this one on Netmums, and it is a doddle - do try it. You will also find a variation on BBC Good Food, which uses oil instead of butter for those trying to avoid dairy.