Step #1
Method (Makes 12 bars): Puree the beetroot in a food processor and reserve 3 tablespoons for the topping. Place the beetroot puree, cake mix, water and vegetable oil in a bowl and beat for 1-2 minutes to form a smooth batter.
Step #2
Add the sour cherries and mix well.
Step #3
Divide the mixture between 12 well greased mini loaf cake tins. Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 18-20 minutes until firm to the touch.
Step #4
Cool in the tins for 5 minutes before transferring onto a wire rack. Blend the reserved beetroot puree with the water to form a smooth icing
Step #5
Dip each cake bar into the icing and allow to set.
Step #6
Melt the dark chocolate over a pan of simmering water and drizzle over the cake as per illustration. Melt the white chocolate over a pan of simmering water and drizzle over the cake as per illustration.
