Ingredients

Beets make this cake moist and sweet — they are the secret ingredient that will never be guessed. Frost and fill the cake with either your favorite cream cheese frosting or chocolate frosting.

4 (1-ounce) squares unsweetened chocolate, cut in small pieces
4 eggs
2 cups brown sugar (almost 1 pound)
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pound red beets, trimmed, peeled and grated (about 3 cups)

Preheat oven to 350 degrees. Brush two 9-inch round pans with melted butter and dust lightly with flour, or spray generously with cooking spray. Line the bottoms with circles of parchment or waxed paper.
Melt the chocolate in the top of a double boiler, over gently boiling water; upper pan should not touch water. Keep warm.
Whip the eggs and brown sugar with an electric mixer for about 5 minutes, until the mixture is noticeably thicker. Add the oil, whipping until it is incorporated. Add the vanilla and melted chocolate and scrape the sides and bottom of the bowl.
Sift together the flour, baking powder, baking soda and salt. Add to the egg mixture and mix on low speed until well-mixed, stopping to scrape the bowl. Add the beets and mix well. Pour into the prepared pans. Bake until the center of the cakes spring back when touched with a finger, 40 to 50 minutes. Cool completely.

Directions

To fill and frost: With a serrated knife, trim the dome from both cakes so they are flat. Trim the sides of the cake if they seem dry. If you wish, grind the cake trimmings in a food processor and reserve them for the sides of the cake.

Put one of the cake layers on a cardboard circle or a flat serving plate. Spread on about 3/4 cup of frosting. Gently flatten the second cake layer on top. Frost the sides and top of the cake with about 1 cup of frosting. If desired, press some of the reserved cake crumbs onto the sides of the cake. Serves 12 to 20.