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1
Preheat oven to 375 degrees (200 C.).
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2
Trim ends of beets and place on a parchment paper or foil lined baking pan.
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3
Drizzle with 1 tbsp (15 ml).
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canola oil.
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5
Roast until fork tender (about 2 hours).
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Once cooled peel then place in blender or food processor with 1 tbsp (15 ml) to 2 tbsp (30 ml).
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water.
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8
Puree beets until they reach a smooth and even consistency.
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Set aside.
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10
(Can be made several days ahead and stored in an airtight container in the refrigerator.)
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11
Preheat oven to 375 degrees (200 C.).
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12
Spray baking pan(s) with canola oil spray and dust with flour.
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13
Discard the excess flour (or if making cupcakes, line tins with paper wrappers).
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14
Combine oil, eggs, egg whites and sugar in a mixing bowl.
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15
Beat on medium speed with a paddle attachment until smooth and light colored.
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Add the 1 tsp (5 ml).
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espresso powder to the melted chocolate and stir until combined.
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Turning the speed down to low, slowly drizzle the melted chocolate into the mixture.
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Once the chocolate has been added, turn off the machine and scrape the sides of the bowl.
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20
In a separate bowl, combine the cocoa powder, applesauce and beet puree.
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Add this mixture to the egg mixture.
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Place the machine on medium speed to incorporate, scrape down the sides of the bowl and then add the cherries and mix again.
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23
Remove the bowl from the mixer.
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24
Sift the remaining dry ingredients together and then gently fold into the mixture (do not over mix or the cake will become tough and dense).
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25
Pour batter into pan(s) and bake for 40-45 minutes (or 20-25 for cupcakes), until a toothpick inserted in center comes out clean.
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26
Cool and remove from pan(s).
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27
If not using immediately, wrap in saran wrap and refrigerate.
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28
****
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29
Boil cream in a small pot.
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30
At the same time, warm raspberry puree in microwave (the puree should not be hot just warm).
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31
Once cream has boiled, add raspberry puree and stir to combine.
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32
Pour over chocolate and stir until the chocolate is completely melted and the mixture is homogenous.
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33
If the chocolate does not melt all the way, place over a double boiler and finish melting.
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34
Set ganache aside and allow to cool so it becomes slightly thick.
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35
This will allow for easier spreading.
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36
Lightly beat cream cheese and vanilla extract until smooth, about 1 to 2 minutes.
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37
Stop machine, scrape down sides of bowl then add confectioners sugar.
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38
Cream together until smooth.
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39
Do not overmix or the frosting will become too soft and difficult to spread.
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40
If using 9 x 14 pan, pour ganache over top of cake and spread evenly.
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41
(It does not have to be perfect).
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Cut the cake lengthwise down the middle, and then invert so both layers of ganache are sandwiched together.
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43
(If using an 8 pan, pour ganache on one layer and top with other cake.)
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44
Once cake is stacked, smooth sides and fill in any gaps between the layers with ganache.
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45
Place cake in refrigerator and chill until ganache is firm.
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46
Once the cake and ganache are firm, remove from refrigerator.
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47
Frost with cream cheese frosting or any other desired frosting.
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48
Finished cake serves 10-12 generously.
