Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.

Put the sugar, oil, eggs and vanilla in a large mixing bowl and whisk until frothy. Add the puréed beetroot/beet, melted chocolate and ground almonds and whisk again until fully mixed. Sift the flour and raising agents, and add the salt before folding in.

Pour the batter into the mini loaf moulds and bake in the preheated oven for 20–25 minutes, or until an inserted skewer comes out clean.

Transfer the loaves, still in their moulds, to a wire rack to cool completely.

To make the icing, simply melt and stir all the ingredients together in a heatproof bowl suspended over a pan of barely simmering water until smooth and glossy.

Drizzle the icing over the top of the cakes and enjoy.