Preheat oven to 180C/350F/Gas 4 and grease and line two 8" baking tins
Melt the butter and chocolate and then mix with the flour, sugar, cinnamon, cocoa, bicarbonate of soda and salt.
Whazz the beetroot in food processor until a smooth puree and add the egg and yogurt before mixing this with the other ingredients already in your baking bowl.
Now add the boiling water and food colouring and mix thoroughly.
Pour into your prepared tins and bake for approx 25-30 minutes until you can pierce centre with a skewer and have it come out clean. Don't over cook or the cake will go from red to brown.
Remove from oven and cool before removing from tins and cooling completely on a wire rack.
Melt the chocolate in a bain marie and stir in the cream and espresso powder till you have a rich creamy consistancy.
Spread the chocolate creram on one of the cakes and add the other on top to create a sponge sandwich.
Mix together all ingredients for the butter cream frosting and spread this carefully all over the cake and all around the sides.