Chocolate Beet Cake with Chocolate-Orange Glaze
One 10-1/2-inch bundt cake;serves 12
One 10-1/2-inch bundt cake;serves 12
For the cake
  1. Make the cake: Preheat the oven to 325°F. Grease with the butter and flour a 10-1/2-inch Bundt or 10-inch angel food cake pan.
  2. Put the beets in a baking dish, drizzle them with the olive oil, and sprinkle with some kosher salt. Cover the dish with aluminum foil and bake until the beets are tender when poked with the tip of a knife, 45 minutes to 1 hour, depending on their size. Remove from the oven and let cool. Increase the oven temperature to 350°F.
  3. When cool enough to handle, peel the beets and put them in a food processor; process until smooth. Measure the beet puree and set aside 1-1/4 cups (10 ounces); reserve any remaining beet puree for another use (it can be combined with ricotta or goat cheese and used as a sandwich spread).
  4. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and 1 teaspoon kosher salt. In a separate bowl, whisk together the buttermilk, eggs, canola oil, vanilla, and beet puree. Stir the wet ingredients into the dry ingredients and mix until well combined. Transfer the batter to the prepared cake pan and bake until a tester inserted into the center of the cake comes out clean, 55 to 60 minutes.
  5. Transfer the cake to a wire rack and let cool in the pan for 15 minutes, then turn the cake out of the pan and let cool completely on the rack.
  6. Make the glaze: Put the chocolate in a bowl. In a small saucepan, gently heat the cream to a bare simmer. Pour the cream over the chopped chocolate and add the orange zest. Let stand for 10 minutes, then gently whisk until smooth. Whisk in the olive oil and kosher salt.
  7. Set the cake (still on the wire rack) over a rimmed baking sheet. Pour the glaze over the cake and use an offset spatula or a spoon to spread the glaze over the top and sides of the cake, letting the excess drip off. Garnish with a sprinkle of flaky salt.