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1
Preheat the oven to 350*F.
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2
Grease and flour a 10-inch bundt pan or angel food cake pan.
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3
Puree' the beets, a small batch at a time, in food processor or blender.
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4
Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
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5
In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
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6
Gradually beat in both the sugars and the oil.
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7
Using a rubber spatula, fold the beet puree' into the egg mixture.
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8
Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
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9
Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
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10
Pour the batter into the prepared pan.
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11
Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
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12
Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
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13
Chocolate Glaze:
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14
Melt the semisweet chocolate in the top of a double boiler over simmering water.
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15
Stir in the butter and corn syrup, then gradually mix in the cream.
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16
Continue stirring over simmering water for about one minute or until the mixture is well blended.
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17
Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
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18
Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
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19
Invert the pan and tap it gently until the cake is released and falls free from the pan.
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20
Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
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21
Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
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22
Chill the cake until the glaze is set-about 20 to 30 minutes.
