SPICY CHOCOLATE BEET CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350*F.
• Grease and flour a 10-inch bundt pan or angel food cake pan.
• Puree' the beets, a small batch at a time, in food processor or blender.
• Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
• In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
• Gradually beat in both the sugars and the oil.
• Using a rubber spatula, fold the beet puree' into the egg mixture.
• Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
• Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
• Pour the batter into the prepared pan.
• Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
• Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
• Chocolate Glaze:.
• Melt the semisweet chocolate in the top of a double boiler over simmering water.
• Stir in the butter and corn syrup, then gradually mix in the cream.
• Continue stirring over simmering water for about one minute or until the mixture is well blended.
• Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
• Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
• Invert the pan and tap it gently until the cake is released and falls free from the pan.
• Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
• Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
• Chill the cake until the glaze is set-about 20 to 30 minutes.