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1
Heat oven to 350 degrees.
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2
Wash beets and wrap in aluminum foil.
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3
Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes.
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4
Cool until beets can be handled, then peel.
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5
(This may be done up to a day ahead.)
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6
Butter two 9-inch cake pans.
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7
Line the bottoms of the pans with parchment and then butter again.
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8
In a food processor, chop beets to pieces about the size of finely diced onions.
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9
Measure 1 cup and set aside (remaining beets can be reserved for another purpose).
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10
Return cup of beets to the food processor.
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11
Puree with buttermilk, lemon juice, vinegar and vanilla until smooth.
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12
Sift together flour, cocoa, baking powder, salt and baking soda.
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13
Set aside.
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14
In the bowl of a stand mixer, beat butter until soft.
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15
Slowly add sugar and beat until creamy.
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16
Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
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17
Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition.
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18
Scrape down the bowl after each addition of the wet ingredients.
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19
Divide batter between prepared cake pans, smoothing the tops.
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20
Bake until a cake tester inserted in the cake comes out clean, about 20 minutes.
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21
Remove pans from oven and cool completely on a wire rack.
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22
To assemble, remove one cake from its pan and peel away parchment.
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23
Place flat side down on a serving platter.
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24
Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top.
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25
Remove the second cake from its pan and remove parchment.
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26
Place flat side down on top of first layer.
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27
Use remaining frosting to cover top and sides of cake.
