1. Preheat the convection oven to 160°C and put baking paper in the GN. 2. Put eggs, cocoa, flour mixed with baking powder, sugar and a pinch of salt into a bowl. Mix well and start adding oil slowly. A thicker dough will be formed. When the dough is mixed, add the raw grated beetroot. 3. Pour the batter onto the trays and bake for 30-35 minutes or until the batter rises and is springy to the touch. We need to cool the cake before adding the frosting. 4. Preparation of the frosting - melt the dark chocolate with cream in a bowl in a water bath until the frosting is smooth and shiny. Allow to cool slightly until slightly thickened. Then spread the icing evenly on the cake. 5. For decoration, melt the white chocolate also over the water bath. Put it dissolved in a pastry bag and decorate.