Chocolate Beet Bundt Cake with Beet Glaze

Directions

1. 1
   Prepare the cake:Preheat the oven to 350 degrees Fahrenheit (Celsius) with a rack in the center position. Generously grease a 10-inch bundt pan with baking spray and set aside.
2. 2
   Drain the beets, reserving1 to 2 tablespoons of the liquid. In a small food processor, puree the beets until very smooth. Reserve 1 tablespoon of the beet puree for the glaze and set aside. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a stand mixer bowl, fitted with whisk attachment, combine the sugar, oil, and eggs. Beat at medium speed for 1 to 2 minutes or until smooth.
3. 3
   Add the beet puree, cooled melted chocolate, and vanilla extract. Beat at medium speed for 30 seconds or until smooth. Reduce the speed to low and slowly add the flour mixture, allowing it to incorporate fullywith each addition.Scrape down the bottom of the bowl to ensure all of the ingredients are incorporated evenly.
4. 4
   Transfer the batter to the greasedbundt pan and bake until a toothpick inserted in the center comes out clean,about 45 to 55 minutes. Allow the cake to cool in the pan on a wire rack for 1o to 15 minutes. Invert and allow the cake to cool completely before glazing. Prepare the glaze:In a small bowl, whisk together the powdered sugar, reserved beet puree, and roughly1 teaspoon of the canned beet juice. If the glaze is too thick, add an additional teaspoon of beet juice at a time until the glaze is thin enough to drizzle from a spoon.
5. 5
   Drizzle the cooled cake with the glaze in a zigzag motion (or in one layer). Allow the glaze to set before slicing. Cake can be wrapped well and stored at room temperature for 3 to 4 days.