Beet Chocolate Cake

I think this is supposed to be a secret recipe and I can't reveal where it came from.  Best chocolate cake so far in my experience.  It is a rare treat to have my sister come to my house and on her birthday even!  So this is what we served up as a miniature 4 layer cake.

3 large eggs @ room temp

2 cups light brown sugar

1 stick unsalted butter

3 oz melted bittersweet chocolate, cooled

2 cups flour

2 t baking soda

¼ t salt

½ cup buttermilk  (did not have this so used cream and lemon juice)

1 16oz can beets, pureed, (liquid and all…food processor)

1.    Whip butter and sugar until creamy & fluffy in stand mixer.

2.    Add eggs one at a time until smooth

3.    Add chocolate

4.    Sift all dry ingredients

5.    Mixer on low, add buttermilk and dry ingredients in thirds until blended

6.    add beets, and beat until smooth

7.    Fill 9” pans ¾ with batter.  Ungreased, professional cake pans allow best rise with parchment circle in bottom, as sometimes the cake sticks.  Alternatively you can grease the pan but cake will be denser/flatter.  (I used the Demarle At Home One cup round cake tray and made 4 mini cakes.  Bake for 25 minutes at 350)

8.    Bake at 350 for 35-40 minutes.  Cake tester/toothpick comes out clean.

9.    Cool on Wire rack.

Chocolate Ganache

16 oz bittersweet chocolate (semi-sweet Guittard pieces—NO choc. chips)

1 ½ cups heavy cream

Heat the cream and add chocolate pieces. Stir until very smooth.  Do not overheat chocolate.  Carefully add rum.  Stir thoroughly.  Adjust consistency by controlling temperature—can cool in a water bath/bowl of ice water surrounding bowl of chocolate.  Consistency should be like that of a light buttercream.  Ice cake w offset spatula for best results and let rest one hour.  Serve slightly warmed with a big dollop of  home-made whipped cream.