about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
¾ tsp vanilla extract
1¾ cups (400 g) sugar
16 oz (500 g) oil (I used olive oil and avocado oil)
5 eggs
2½ cups (340 g) all purpose flour
2¼ tsp baking soda
⅜ tsp salt
50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)
BUTTERCREAM FROSTING INGREDIENTS
½ cup (4 oz) butter, at room temperature
5 cups ( 22 oz) confectioner’s sugar
⅓ cup (1.5 oz) good quality unsweetened cocoa powder
¼ to ½ cup (2 to 4 oz) cold strong coffee
1 tsp vanilla
Instructions
Preheat oven to 350 F (180 C).
Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
In a large bowl, place the dry ingredients, then add the pureed mixture. Beat with an electric or stand mixer on low speed until well combined.
Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
Remove from pans after a few minutes and allow to cool completely on racks.
Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, ¼ cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipe-able consistency is reached.
Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of cake on a serving plate and spread some buttercream on top.
Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)
source : https://www.christinascucina.com
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