Freedom Hall Beet Cake

Directions

1. For the cake: Wash beets and trim stems to 1 inch. Place in a saucepan of cool water, and bring to a boil over high heat. Reduce to a simmer; cook till very tender when pierced with the tip of knife, about 1 hour. Drain. Let rest till cold sufficient to handle. Rub off peel with fingers, paper towels, or possibly an old kitchen towel. Cut beets into large pcs; transfer to the bowl of a food processor. Process till smooth, 5 min. Set aside 4 c. beet puree.
2. In a large bowl, whisk together flour, baking soda, salt, cloves, and cinnamon; set aside. In the top of a double boiler placed over 1 inch of simmering water, heat chocolate. Let cold.
3. Heat oven to 350 degrees with the rack in its lower third. With an electric mixer fitted with the whisk attachment, beat Large eggs and granulated sugar on medium-low speed till combined. Beat in brown sugar till combined. Beat in vegetable oil. On low speed, gradually beat in beet puree. Add in dry ingredients, alternating with melted chocolate. Add in vanilla; beat till combined.
4. Pour batter into 12-c. tube pan. Bake till cake tester inserted in middle comes out clean, about 1 hour 35 min. Transfer to a wire rack to cold. Invert pan, and remove cake. If necessary, trim top to ensure cake will sit proportionately on plate. Cake will keep for 2 to 3 days at room temperature, wrapped in plastic wrap.
5. For the glaze: Make the glaze just before serving cake. In the top of a double boiler placed over 1 inch of simmering water, heat chocolate. Add in butter, corn syrup, and cream; stir till smooth. Stir in salt, cinnamon, and vanilla. Pour glaze over cake; use a spatula, if necessary, to push glaze over sides of cake. Serve at room temperature.
6. This recipe yields 12 to 15 servings.