-
1
In a large heatproof bowl set over a large saucepan of simmering water, combine the bittersweet chocolate, heavy cream, butter and sugar.
-
2
Whisk occasionally until the sugar dissolves and the frosting is smooth.
-
3
Transfer the frosting to a large bowl, cover and let stand at room temperature until firmed up, about 5 hours or refrigerate for up to 2 days.
-
4
Let return to room temperature before frosting the cake.
-
5
Preheat the oven to 350.
-
6
Butter four 9-inch cake pans and line the bottoms with parchment paper.
-
7
In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
-
8
In another bowl, whisk together the buttermilk and eggs.
-
9
Beat the buttermilk mixture into the dry ingredients until combined.
-
10
Beat in the sour cream.
-
11
Add the butter and grated beets and mix until fully incorporated.
-
12
Pour the batter into the prepared pans and bake for about 35 minutes, or until a tester inserted in the center of each cake comes out clean.
-
13
Transfer the cakes to racks and let cool completely in their pans.
-
14
Invert the cake layers onto a work surface and peel off the paper.
-
15
Set one layer on a large plate and spread 1/4 inch of chocolate frosting on top.
-
16
Stack and frost the remaining cake layers.
-
17
Spread the remaining frosting all around the sides of the cake.
-
18
Cut the cake into wedges and serve.
