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| 3 x ca. 30 g | chocolate unsweetened, chopped |
| 1 Dose | Julienne Beets -- (8 1/4 |
| | Oz) |
| 1 | Stick Unsalted Butter |
| | Softened |
| 2 1/2 Tasse | light brown sugar |
| 3 gross | eggs room temperature |
| 2 Teelöffel | vanilla |
| 2 Tasse | flour |
| 2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | buttermilk |
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Preheat oven to 350. Grease and flour 2 8-inch cake pans.
Melt chocolate in double boiler over hot water. Set aside to cool slightly. Drain beet juice into small bowl. Chop beets into very small pieces (can do in food processor). Add to beet juice and set aside.
Beat butter, sugar, eggs, and vanilla until very fluffy - about 5 minutes. Beat in chocolate. Stir together flour, baking soda, and salt. Alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix until blended.
Pour batter into pans and bake 30-35 minutes. Do not overbake or cakes will be dry. Cool on wire racks 10 minutes, then invert on racks. When cool, frost.
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