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1
Make the cake Preheat the oven to 350 degrees .
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2
Wrap the beets in foil and bake for about 1 hour, until tender.
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3
Let cool slightly.
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4
Make the cake Peel the roasted beets and cut them into chunks.
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5
Transfer to a food processor and let cool completely.
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6
Puree until smooth.
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7
Measure out 1 1/3 cups of the puree; reserve any remaining beet puree for another use.
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8
Make the cake In a medium saucepan, bring the milk just to a boil with the butter.
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9
Remove from the heat.
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10
Whisk in the 1 1/3 cups of beet puree.
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11
In a medium bowl, sift the flour with the cocoa powder and salt.
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12
Make the cake Line a large rimmed baking sheet with parchment paper, allowing 1 inch of overhang on the two long sides.
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13
Add the eggs and the granulated and brown sugars to the bowl of a stand mixer.
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14
Set the bowl 2 inches above a saucepan of simmering water and beat until smooth and the sugars dissolve and the mixture is slightly warmed, about 4 minutes.
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15
Make the cake Transfer the bowl to the stand mixer fitted with the whisk.
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16
Beat the warm egg mixture at high speed until thickened and cooled, about 5 minutes.
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17
Scrape into a large bowl and, using a rubber spatula, gently fold in the dry ingredients just until no streaks remain.
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18
Fold one-third of the batter into the beet milk, then gently fold the beet mixture into the batter in three additions.
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19
Make the cake Scrape the batter onto the prepared baking sheet in an even layer.
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20
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
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21
Transfer the baking sheet to a rack to cool completely.
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22
Make the cake Meanwhile, make the icing In the bowl of the stand mixer fitted with the paddle, beat the butter at medium speed until fluffy, about 2 minutes.
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23
Beat in the creme fraiche just until incorporated.
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24
Add the confectioners sugar in two batches and beat at low speed just until blended.
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25
Beat in the vanilla.
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26
With the machine at high speed, gradually add the cream cheese by tablespoons until the icing is smooth.
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27
Make the cake Using the parchment, slide the cooled cake onto a work surface.
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28
Trim the cake edges to make them neat, then cut the cake crosswise into three even rectangles.
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29
Transfer one layer to a rectangular cake cardboard or cake plate.
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30
Spread about 1 cup of the icing evenly on top, then cover with another layer of the cake and frost with 1 cup more of icing.
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31
Set the last cake layer on top and frost the top and sides with the remaining icing.
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32
Refrigerate the cake until well chilled, at least 2 hours or overnight.
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33
Let the cake stand at room temperature for 1 hour before serving.
