Ross Burden’s Beet Chocolate Cake

Serves about 8

for the cake
85 grams dark chocolate (3/4 c.)

3 medium eggs
300 grams sugar (1 1/3 c.)

240 ml sunflower or vegetable oil (about 1 c.)
300 grams cooked beets (1 1/3 c.)

1 teaspoon vanilla extract
30 grams cocoa powder (1/8 c.)

200 grams flour (1 ¾ c.)
1 1/2 teaspoon baking soda

1/4 teaspoon salt

for the chocolate ganache
250 grams dark chocolate, broken into pieces (8.8 oz.)
250 ml heavy cream (1 c.)

Pre heat oven to 350 f.  Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just until combined.  Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just until everything is combined. Don’t over-work or over- mix the batter.  Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.  While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce.  When the cake is done, cool it on a wire rack. Then pour the chocolate ganache over while the ganache is still warm. Let the ganache topping cool and set a little before serving.

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