Rich Chocolate Beet Cake

This cake is soooo good you won't need to encourage your family to eat their beets when you serve this.

Oven 350°F pre-heat
Spray  and dust or line with parchment paper 9" x 13" pan or 2-9" round pans

Pureed beets with coffee

Prep beets: Blend or puree cooked, skinned or canned beets to equal 2 cups. Pour 1/2 cup cold very strong coffee over the beets.

Mix dry ingredients together in mixer bowl:
2 1/2 cups whole wheat pastry flour
1 1/2 cups sugar
2/3 cup cocoa powder
1 tsp. sea salt
2 tsp. baking soda

Add All the other ingredients. Mix thoroughly–about 1 minute on low speed, scrape bowl, then 2 minutes on medium speed:
Beet puree
1 1/2 tsp. vanilla
4 eggs
1 1/2 cup oil

Pour into prepared pans. Bake for approximately 35-40 minutes. Cool 10 minutes,  then dump from pans onto cooling rack if desired. Cool completely before frosting.

Filled with Dark Chocolate Ganache
Frosted with Chocolate Buttercream Frosting

Dark Choclate Ganache

1 cup dark chocolate chips or chopped dark chocolate-place in metal or glass bowl and set aside.

Heat together on low until just beginnning to boil:
2/3 cup heavy cream
2 Tbsp. butter

Pour over dark chocolate. Let stand about 5 minutes to soften chocolate. Slowly stir until mixture is smooth.

To crumb coat cake. Immediately spread a small amount on all surfaces.

To glaze a cake. Pour over immediately or when only slightly cooled.

To use as filling. Set in refrigerator until partially set. Whip if desired. Spread filling using a butter knife.

Chocolate Buttercream Frosting

To frost a layer cake or 1/4 sheet (9" x 13") cake:

Soften 1/2 cup butter

Slowly beat 2 cups powdered sugar into softened butter.

Add 1/2 tsp. vanilla and pinch of sea salt.

Continue mixing in 1 cup powdered sugar.

Now add 1/3 to 1/2 cup cocoa powder.

Dribble in 1-2 Tbsp. milk or cream while mixing on low.

Slowly mix in another 1/2 cup powdered sugar.

Add more milk if needed to make spreadable. If too thin add a bit more powdered sugar.

Frost sides first, then the top.  I prefer to keep buttercream frosted cakes in the refrigerator.

Note: If you beat on high after adding cocoa the frosting will lighten in color.