For the cake:
150g (5oz) cooked beetroot (reserve any juice for the topping)
115g (1/2 cup) unsalted butter, melted and allowed to cool slightly
160g (3/4 cup) sugar
1 tsp vanilla extract
3 eggs
140g (1 ¼ cups) plain (all purpose) flour
100g (1 cup) unsweetened cocoa powder
2 tsp baking powder
½ tsp salt
cooking oil spray

For the beetroot vanilla topping:
150ml (1/2 cup) double (heavy/whipping) cream
2 tsp caster sugar
1 tbsp beetroot juice (reserved from cooking the beetroot, or from the packaging if using vacuum-packed)
½ teaspoon vanilla extract

To decorate:
Chocolate

150 g (5oz) cooked beetroot (reserve any juice for the topping)

1.Line the bottom and sides of the 3.5L slow cooker insert with baking paper and spray with the cooking oil.
2.Puree the beetroot, then, in a large bowl, stir together the pureed beetroot, melted butter, sugar and vanilla. Add the eggs, one at a time, and stir each one in well.
3.In a separate bowl, stir together the flour, cocoa powder, baking powder and salt.
4.Pour the dry ingredients into the wet and gently stir to combine, being careful not to over-mix.
5.Spoon the batter into the prepared slow cooker insert. Using a wet spoon, spread the batter to the edges and level evenly.
6.Put the lid on the slow cooker and set to low for 2 ½ hours.
7.When cooked, let the cake cool slightly in the insert, then carefully remove and allow the cake to cool fully on a wire rack. Top with the beetroot vanilla topping and grated chocolate.

For the beetroot and vanilla topping
1.Whip the cream and sugar together until thick. Add the vanilla and beetroot juice and whip again until all combined.