Chocolate Beet Cake with Beet-Vanilla Glaze

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan to prevent sticking. (5 minutes)

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents. (5 minutes)

Separate the eggs, placing the whites in a clean, grease-free bowl. Using an electric mixer, whip the egg whites on high speed until stiff, glossy peaks form. Set aside. (8 minutes)

In a large bowl, cream together the brown sugar, white sugar, butter, and oil with an electric mixer until light and fluffy. This will take about 2-3 minutes. Add the egg yolks one at a time, beating well after each addition. Mix in the beet puree and vanilla extract until well combined. (10 minutes)

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the chocolate chips. (7 minutes)

Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites. (5 minutes)

Pour the batter into the prepared Bundt pan and spread evenly. Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs. (55 minutes)

Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. (20 minutes)

While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, beet puree, vanilla extract, and salt until smooth. If the glaze is too thick, add more heavy cream, one teaspoon at a time. If it's too thin, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency. (5 minutes)

Once the cake is completely cool, drizzle the beet-vanilla glaze evenly over the top, allowing it to cascade down the sides. Let the glaze set before serving. (5 minutes)