1 can (11½ ounce/340 mL) beets, strained*
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1½ cups, plus 1 tablespoon tightly packed brown sugar
½ cup butter
3 eggs
½ cup buttermilk
1 teaspoon vanilla extract
3/4 cup melted dark chocolate

Ganache
2 cups whipping cream
3 cups dark chocolate, chopped into walnut-size pieces

*or substitute with 1¼ cups cooked beets (boiled, roasted or salt-roasted), approximately 4 medium-sized beets, peeled

Preheat oven to 350F.

In a food processor, finely purée the beets (but do not liquefy) and set aside. In a large bowl, sift together the flour, baking soda and baking bowder. Set aside.

In a separate bowl, using a hand blender or mixer on medium speed, blend sugar and butter until the butter becomes fluffy. Add eggs, buttermilk and vanilla and mix batter to be well combined, scraping down the sides of the bowl, as needed. Add flour mixture and 3/4 cups melted chocolate. Reduce speed to low and mix until chocolate is just combined (don't overmix). Add puréed beets, increase speed to medium and mix until beets are fully combined. 

Line two 10-inch cake pans with parchment paper. Divide the batter into the pans. Bake for 30 to 40 minutes, until cake springs back upon touch or when a skewer or fork inserted in the centre comes out clean. Remove from oven and transfer cakes to a cooling rack, preferably overnight. 

To prepare the ganache, heat whipping cream in a heavy-bottomed pan until bubbles form on the outer edges. In a large bowl, add chocolate pieces. Pour heated cream over chocolate and stir with a whisk until it's combined and has a silky texture. Let ganache cool completely before using.

Place one cake layer on a cake plate. With a rubber spatula, spread half the ganache over cake and on sides. Place remaining cake layer on top and spread rest of the ganache on top and along the sides, smoothing all over.