Mary Berry served up a sticky beetroot and chocolate cake with feathered icing using both dark chocolate and white chocolate on A Berry Royal Christmas.

The ingredients are: 3 large free-range eggs, 50g cocoa powder, 150g self-raising flour, 2 tsp baking powder, 175g light muscovado sugar and 300ml sunflower oil, plus extra for greasing, 225g raw beetroot, peeled and coarsely grated (about 2 medium beetroots).

For the icing: 200g milk or dark chocolate (about 35–40% cocoa solids), broken into pieces, 200ml pouring double cream and 50g white chocolate, chopped.

See Mary’s Christmas recipes in her book titled: Mary Berry’s Christmas Collection available from Amazon now.