Add the beetroots into a saucepan and cover them with hot water. Turn on the heat and cook until soft.
Peel and cut them into round slices. Put them in a bowl, add the sugar and the eggs, and with a mixer, mix them very well until they combine and a liquid mixture is formed.
After that, add the milk and the oil, mix very well again.
Add the wheat flour through a sieve and mix until combined, with a whisk. Add the vanilla essence and the baking powder, mix well.
Grease a ring cake pan with butter and flour and transfer the mixture to this pan.
Bake in a preheated oven at 200°C (392°F) for 40 to 50 minutes.
Into a saucepan, add the chocolate powder, the sugar, the oil and the milk. Mix and bring the saucepan over medium-low heat, stir well until it starts to boil. Turn off the heat.
After removing the cake from the oven, poke several holes in it with a toothpick. With a scoop, pour almost the entire syrup over the cake. Set a bit of syrup aside.
Once you've poured the syrup, let it rest for 1 hour.
Unmold onto a plate and drizzle the rest of the syrup all over the cake.