-
1
Preheat oven to 350F.
-
2
Grease two 9-inch round cake pans and dust bottom and sides with cocoa.
-
3
grate beets and add to the beet juice.
-
4
With an electric mixer, beat the butter, brown sugar, eggs and vanilla until pale and fluffy (3-5 minutes).
-
5
Reduce speed and beat in chocolate.
-
6
In a bowl, sift the flour, baking powder and salt.
-
7
With the mixer on low speed, alternately beat in flour mixture in fourths and buttermilk in thirds.
-
8
Add the beets, and juice, and beat for 1 minute.
-
9
Divide between pans and bake for 30-35 minutes or until a cake tester inserted in center, comes out clean.
-
10
Cool for 10 minutes, then remove from pans and cool completely.
-
11
Heat the cream in a heavy saucepan over medium heat, stirring occasionally to prevent scorching, until it just begins to boil.
-
12
Remove from the heat and stir in chocolate, stirring constantly, until melted and smooth.
-
13
Stir in vanilla.
-
14
Strain into a bowl and refrigerate, stirring every 10 minutes, Assemble cake.Place one cake layer on a serving plate and spread with one third of ganache.
-
15
Turn the cake layer bottom side up and spread remaining ganache over top and sides.
-
16
Top with lots of chocolate curls, covering top.
-
17
Let frosting set for 20-30 minutes, the refrigerate before serving.
