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.
Add the sour cherries and mix well.
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.
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
Dip each cake bar into the icing and allow to set.
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.