Spicy Chocolate Beet Cake With Chocolate Glaze

Recipe by sweetcakes
READY IN: 2hrs 5mins
YIELD: 1 cake




  • Preheat the oven to 350*F.
  • Grease and flour a 10-inch bundt pan or angel food cake pan.
  • Puree' the beets, a small batch at a time, in food processor or blender.
  • Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
  • In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
  • Gradually beat in both the sugars and the oil.
  • Using a rubber spatula, fold the beet puree' into the egg mixture.
  • Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
  • Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
  • Pour the batter into the prepared pan.
  • 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.
  • Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
  • Chocolate Glaze:
  • Melt the semisweet chocolate in the top of a double boiler over simmering water.
  • Stir in the butter and corn syrup, then gradually mix in the cream.
  • Continue stirring over simmering water for about one minute or until the mixture is well blended.
  • Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
  • Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
  • Invert the pan and tap it gently until the cake is released and falls free from the pan.
  • Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
  • Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
  • Chill the cake until the glaze is set-about 20 to 30 minutes.