*Gluten free as well folks ! So, give it a try, if you like :3

Chocolate Beet Cake
From: http://www.marthastewart.com/857644.....late-beet-cake

Ingredients

4 medium beets, trimmed, peeled, and cut into 2-inch chunks (Used 3 large)
2 cups all-purpose flour (used 1 cup gluten free flour, and 1 cup almond flour...if you are nut allergic, just use 2 cups gluten free flour, straight up)
1 1/2 cups sugar (used 1 cup- its more than enough, considering the chocolate on top, plus the beets, which have their own natural sugar)
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon Salt
2 large eggs (if you want to be egg free, just use an egg replacer or unsweetened applesauce... 1 cup should do it, but you can always add a bit more to get the right consistency))
3/4 cup warm water
1/4 cup safflower oil (used vegetable, but either one works)
1 teaspoon pure vanilla extract
Vegetable oil cooking spray

Glaze:

½ cup heavy cream (soy milk would work here, or maybe almond milk)
¾ teaspoon light corn syrup (skipped, didnt put that in there- I prefer to let the chocolate 'speak for itself', thank you :P)
3 ounces bittersweet chocolate

Bring heavy cream and corn syrup to a gentle simmer in a small saucepan.

(I used a double boiler myself...it'll save you a lot of hassle, just make sure you keep stirring!)

Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes.

Use immediately !

Directions

1. Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth....you really want to put in one cut-up beet at a time, not all of them at once :B

2. Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).

3. Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
...With my slow oven, I cooked it a bit more, an extra 10 minutes but no more.

Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.

4. Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes.

Cook's Note-

Unglazed cake can be stored at room temperature (wrapped in plastic) for up to 2 days. Storage: Glazed cake can be stored at room temperature for up to 1 day...

....if it lasts that long, that is :P *nom nom BURP*

Enjoy folks :3

Update with tasting notes: Very good- and even if you think that beets are a weird idea/ingredient for putting in a cake, they actually come out quite good in this- almost with a bit of a 'fruity' taste :)

The ONLY drawback is- with the chocolate sauce, when I refrigerated this cake, it will re-solidify if/when I left in there to chill overnight.

With that said, you can either eat this on the day that this is made....with gooey chocolate sauce and all...

OR, use a hot knife (run the knife under hot tap water for a minute) and cut into it that way.

Other than that, very good!