Pre-heat the oven to 160’C and grease and line 2 x 8” cake tins
Whisk together the stork and the sugar until pale and creamy.
One at a time, beat in the eggs to the mixture.
Sift in the flour and cocoa powder, and fold into the mixture along with the blended beetroot.
Keep folding until well combined and then divide the mixture out between the two tins.
Bake the cakes in the oven for 35-40 minutes, until they are springy to touch and the cakes are coming away from the sides of the tin.
Once cooked, leave to cool in the tin and then tip out onto a wire rack until cooled completely.
While the cake is cooling, sift the icing sugar into a large bowl and whisk together with the butter and the cream cheese.
Spread half the icing in the middle to sandwich together and then spread or pipe the remaining icing on the top.
Finish with some sprinkles or just enjoy as it is!