Chocolate and beetroot cake

Ingredients:

Cake

• 2 cups premium flour
• 1 and 3/4 cups sugar
• 2/3 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 3/4 cup room temperature butter, cut into pieces
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 2 large boiled beets, finely grated
• 1 and 1/4 cups hot water

Glaze

• 0.5 cup plus 2 tablespoons (30 g) butter
• 1 cup of sugar
• 3/4 cup cocoa powder, sifted
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 0.5 tsp salt

Preparation:

1. Bake the crust. Preheat the oven to 175°C. Grease two 20cm cake pans. Line the bottoms with parchment paper and dust the sides with flour, shaking out any excess.
2. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, sift together the flour, sugar, cocoa, baking powder, and salt. Add the butter and mix on low speed until the mixture is dry and fluffy.
3. Add the eggs and vanilla, mix well, and fold in the beets. While mixing on low speed, add the hot water, then increase the mixer speed to medium-high and knead the dough for 2–3 minutes, until thick and fluffy. Pour it into the prepared pans, level them, and tap the pans on the counter to release any large air bubbles.
4. Bake the cakes for 35 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 30 minutes, then turn them out onto a wire rack and let cool completely.
5. Prepare the glaze.
   
   In a medium saucepan, melt the butter and whisk in the sugar and cocoa. Continue stirring, heating the mixture over medium-high heat until it begins to simmer. Stir in the cream. Continue stirring until the mixture returns to a gentle simmer. Stir for another minute and remove the saucepan from the heat. Add the vanilla and salt.
6. Cool the glaze to room temperature and refrigerate for about 1 hour, stirring occasionally. The glaze will set and be easy to spread on the cake.
7. Assemble the cake.
   
   Remove the parchment paper from the cake layers and place one cake layer on a serving platter. Spread an even layer of frosting over it and top with the second cake layer. Spread the frosting over the entire top and sides of the cake, spreading it into a smooth layer. Refrigerate the cake to set, but remove it an hour before serving. The cake can be stored in the refrigerator for 4 days..