ROASTED BEET PUREE:
8 ounces raw beets
RED VELVET CAKE :
1 tablespoon butter (melted, for greasing)
2 1/2 cups all-purpose flour (plus additional for dusting)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1/2 cup vegetable oil
3/4 cup buttermilk
1/4 cup roasted beet puree
2 eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
CHOCOLATE GANACHE :
1 1/4 cups heavy cream
12 ounces bittersweet chocolate chips
1/2 teaspoon vanilla extract
Preheat oven to 350ºF.
For the Roasted Beet Puree: Wrap the beets in foil, place in the oven and roast for 45-60 minutes or until tender. Set aside to cool for 15 minutes and remove the outer skin. In a blender, add the beets and puree until smooth.
For the Cake: Butter and flour a 10-inch bundt pan. In a large bowl add the flour, sugar, baking soda, salt, and cocoa powder and whisk to combine. In the bowl of a stand mixer add the oil, buttermilk, beet puree, eggs, food coloring, vinegar and vanilla extract and mix to combine.
In two parts, pour dry ingredients into the mixer. Mix on medium speed until combined. Do not over mix. Pour batter into the bundt pan. Bake on center rack for 35 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes, then turn out onto a baking rack and allow to cool completely.
For the Chocolate Ganache: In a small saucepan add the heavy cream and bring to a simmer. Add the chocolate and stir until smooth. Remove the saucepan from the heat and add the vanilla extract. Drizzle over the bundt cake.
Tip: Greasing every crevice of the bundt pan is important so that the cake doesn’t crack after baking. Use a pastry brush to coat the bundt pan with melted butter before flouring.