Decadent Chocolate Beet Cake with Candied Pecans

(This step can be done one or two days ahead of time). Preheat oven to 400°F (205°C). Clean the beets and wrap them in aluminum foil. Roast them until their knife-tender (about 1 hour), then allow them to cool.

Using a food processor or the fine side of a box grater, shred enough beet to yield about 1 cup. You want the pieces to be quite small, so don't be afraid to shred the beets quite finely.

Preheat oven to 350°F (176°C).

Line two round 8 or 9 inch cake (see note) tins with parchment paper and gently flour the sides.

Melt chocolate in a bain-marie (double-boiler) or in a bowl over hot water. Keep the chocolate warm, but don't allow it to scorch.

Use a hand or stand mixer to cream the butter and sugar in a large bowl until very fluffy.

Beat in one egg at a time, then add vanilla, 3/4 cup (~180 g) shredded beets and melted chocolate.

Combine the dry ingredients in a separate bowl (flour, baking soda, baking powder, salt, cocoa powder) and sift to aerate.

Add the dry ingredients and the buttermilk to the beet mixture, a little bit at a time. Stop as soon as the batter is well-mixed and smooth. Spoon mixture into cake tins. Bake until a toothpick comes out clean (about 30 minutes, but keep an eye on it as ovens can vary quite a bit), then cool

Spread the sugar evenly in a large, heavy-bottomed pan and heat on the stovetop over medium-high heat. Once the sugar darkens and begins to melt and bubble at the edges, add the vanilla, water, and salt to the pan. The caramel should sizzle dramatically. Once the mixture settles down a little, stir gently, and reduce the heat to a very low setting.

Stir in the pecan pieces, ensuring that they're completely covered in caramel. Remove the candied pecans from heat and spread them out on a large, flat, heat-proof surface (e.g. a baking tray). Once cooled, break the clumps into small bits with a knife or by hand (but be careful - the sugar can be quite sharp).

Either squeeze as much juice as you can from the reserved beet puree, or incorporate the puree itself if it's finely grated enough (but be careful if you plan to pipe the icing, as small pieces will stick in some tips).

Place the beet puree (or juice) in a large bowl along with the other frosting ingredients. Use a stand or hand mixer to whip until the icing is well combined and somewhat airy. Set aside to chill in the refrigerator.

If your cakes are a little domed, carefully slice off the rounded portion to make a flatter top.

Mix the candied pecans with about 3/4 cup of the frosting. Spread this over the first layer of cake, then place the second layer on top.

Frost the cake by spreading the frosting with a flat utensil, or if you prefer, by piping with a pastry bag. Serve immediately, or chill to set the frosting a bit more.