Spicy Chocolate Beet Cake With Chocolate Glaze

Total Time: 2 hrs 5 mins Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ingredients

• 4 (16 ounce) cans beets, drained
• 3 1/2 cups sifted flour
• 4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 6 eggs
• 2 1/2 cups granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1 1/2 cups vegetable oil
• 5 ounces unsweetened baking chocolate, melted and cooled
• 1 1/4 teaspoons vanilla extract
• 6 ounces semisweet baking chocolate
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• salt
• 1/2 teaspoon vanilla extract
• ground cinnamon

Recipe

• 1 preheat the oven to 350*f.
• 2 grease and flour a 10-inch bundt pan or angel food cake pan.
• 3 puree' the beets, a small batch at a time, in food processor or blender.
• 4 sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. set them aside.
• 5 in a large mixing bowl, beat the eggs until they are pale yellow and frothy.
• 6 gradually beat in both the sugars and the oil.
• 7 using a rubber spatula, fold the beet puree' into the egg mixture.
• 8 gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
• 9 gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
• 10 pour the batter into the prepared pan.
• 11 bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
• 12 invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
• 13 chocolate glaze:.
• 14 melt the semisweet chocolate in the top of a double boiler over simmering water.
• 15 stir in the butter and corn syrup, then gradually mix in the cream.
• 16 continue stirring over simmering water for about one minute or until the mixture is well blended.
• 17 add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
• 18 turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
• 19 invert the pan and tap it gently until the cake is released and falls free from the pan.
• 20 set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
• 21 pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
• 22 chill the cake until the glaze is set-about 20 to 30 minutes.