Prepare the Beets:
Position a rack in the center of the oven and heat the oven to 375(F). Wrap beets drizzled with oil in foil. Roast about 1 hour or until tender. Cool completely. Peel and grate finely enough to yield 3/4 cup. Can be made up to two days ahead of time - Refrigerate.
Make the Cake:
Preheat the oven to 350(F). Coat two 9-in round cake pans generously with softened butter. Line the pans with parchment and coat with butter and dust with flour, tapping out any excess.
In a medium bowl sift flour, cocoa, soda and salt. Set out grated beets.
Using a stand mixer fitted with paddle, beat butter and sugar on medium-low until fluffy, about 3 minutes. Beat in the eggs, one at a time. Mix in the beets and vanilla. Reduce speed to low and carefully add flour mixture; mix until fully incorporated. Add hot water and remaining flour, return to medium low and mix until smooth (2 minutes). Divide evenly, smooth tops. Bake, rotating halfway through, until toothpick inserted in the center comes out clean, about 25 minutes. Cool the cakes in their pans for 10 minutes, on a rack. Turn them out onto the racks and peel off the parchment. Let cakes cool completely.
Make the Frosting:
Melt butter in a 3 quart saucepan over medium heat. Add sugar and cocoa and mix until combined. Stir in the cream, espresso, vanilla, and salt. Bring to a simmer and cook, stirring constantly, until smooth. Pour into a bow and cool slightly. Refrigerate, stirring every 10 minutes until soft peaks form and frosting is completely cooled. About 1 hour.
Assemble the Cake:
Place one of the cakes on a plate and spread 1/2 cup frosting evenly over the top. Top with the second cake and frost with 1/2 cup frosting. Using the remaining frosting to ice the sides of the cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 285 (46%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 19.1g||96 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 164.3mg||51 %|
|Sodium 6504.1mg||224 %|
|Potassium 207.8mg||5 %|
|Total Carbohydrate 78.2g||23 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 76.6g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 615
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