Preheat the oven to 180'C.
Butter a cake tin and line with parchment paper.
Melt the chocolate in a heatproof bowl over simmering water (bain-marie).
Peel and grate the beetroot.
Sift the flour, baking powder and cocoa powder together.
In a bowl, beat the sugar and the butter together until the mixture is pale and fluffy. Beat the eggs into the butter mix one at a time. Gently incorporate the oil into the butter mix. Fold the grated beetroot in and then gently fold the flour in the flour and coca mixture. Lastly, stir in the melted chocolate.
Pour the mixture into a cake tin and bake for 30-40 minutes. After about 30 minutes check the cake with a skewer. If it comes out clean it is ready.
Allow the cake to cool in the tin before icing.
Place the cream and the golden syrup in a saucepan and bring to the boil. Remove from the heat and whisk in the cocoa powder. Return to the heat, bring the mixture back to the boil and simmer for 3 minutes. Allow to cool slightly before pour the icing over the cake. Spread with a palette knife to cover the whole cake.
«Take care to fold in the flour rather than beating it in. Air in the mixture will keep the cake from becoming too dense.»