Chocolate and Beet Layer Cake

Preheat the oven to 350 degrees F. Grease two 9-inch cake pans and dust the base and sides with cocoa.

Grate the beets and add to the juice. Set aside.

With a hand-held electric mixer, beat the butter, brown sugar, eggs and vanilla in a mixing bowl. Reduce the spread and beat in the melted chocolate. Sift the flour, baking powder and salt into a bowl.

With the mixer on low speed gradually beat the flour mixture into the butter mixture alternating with the buttermilk. Add the beets with the juice and beat for 1 minute. Divide between the pans and bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean. Cool for 10 minutes, then turn the cakes onto a wire rack and cool completely.

To make the ganache frosting, heat the cream in a heavy saucepan over medium heat, until it just begins to boil, stirring occasionally to prevent it from scorching. Remove from the heat and stir in the chocolate, stirring constantly until melted and smooth. Stir in the vanilla extract. Strain into a bowl. Cool, then chill, stirring every 10 minutes for about one hour, until spreadable.

Assemble the cake. Place one layer on a serving plate and spread with one third of the ganache frosting. Place the second layer on top and spread the remaining ganache all over the cake, and down the sides. Decorate with chocolate curls, if desired. Let the ganache frosting set for 20 - 30 minutes, then chill the cake before serving.