Beetroot Chocolate Cake (eggless)

• Preheat the oven to 180 C. Grease the bundt pan, and keep it aside.
• Take a microwave-safe bowl and add the chopped semi-sweet dark chocolates. Melt the chopped chocolate pieces in 30 seconds increments, and stir it well after every 30 seconds until smooth and lump-free. Leave it aside to cool down.
• Take a mixing bowl and add the dry ingredients; flour (maida), baking powder and baking soda. Whisk it well and keep it aside.
• Take a big mixing bowl and add butter and castor sugar. Whisk them together until light and fluffy.
• Add the condensed milk and milk. Whisk it until combined well.
• Add the melted chocolate and whisk it well.
• Add in the beetroot puree and mix it well until combined well properly.
• Add the dry ingredients to the batter and fold it with a spatula until combined well. Add the dry ingredients in 2-3 batches. Do not overmix the batter.
• Pour the cake batter into the greased pan and level it with a spatula or spoon. Tap it 2-3 times to release the air bubble.
• Bake the cake for 30-35 minutes or until the skewer or toothpick inserted in the centre comes out clean.
• Transfer the cake to the wire rack and allow it to cool down completely.
• Place cake on a wire rack over a parchment paper-lined baking sheet. Pour the ganache evenly over the top of the cake until it covers the desired area. You can re-use the chocolate ganache that drips onto the baking sheet.
• Dust it with cocoa powder or decorate it with sprinkles if you wish. Let it sit for half an hour before slicing the cake.
• Beetroot chocolate cake with chocolate ganache frosting is ready to relish.

For Chocolate Ganache

• Take a saucepan, fill it about halfway with water, and bring it to a simmer. Place a heatproof glass bowl (large enough to fit over a small saucepan) over the simmering water. Make sure the bottom of the bowl doesn't come into contact directly with the simmering water. There should be a gap between the simmering water and the bottom of the bowl.
• Add the chopped chocolate and cook it on medium heat until the chocolate is melted and the mixture is smooth.
• Add in 125 ml of heavy cream and stir the mixture continuously until the cream is completely incorporated and the ganache looks shiny and smooth. You can add in a dash of vanilla extract if you like. Turn off the flame, and let it sit uncovered at room temperature for about 15 minutes before pouring it over your cake.