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.