Directions

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Cook beets in a medium pot of boiling, unsalted water until tender, about 30 to 40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer the beets to a blender and add 2 tbsp water. Blend, adding water one tablespoon at a time as needed, until a smooth purée forms (it should have the consistency of applesauce). Measure out 1 cup purée.

Preheat oven to 350 F. Line bottom of an 8" round cake pan with parchment (this is key). Grease with oil, then dust with cocoa powder, tapping out excess.

Whisk almond f lour, baking soda, cinnamon and ½ cup cocoa powder in a medium bowl. Set aside.

Heat chocolate and 2 tbsp oil or butter in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved one cup of beet purée until smooth. Beat eggs, brown sugar and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter (about five to seven minutes).

Pour the chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and add the dry ingredients. Beat on lowest speed, scraping down bowl as needed, until just combined.

Transfer batter to prepared pan. Bake cake until a tester inserted into the centre comes out clean and the top springs back when gently pressed, 45 to 50 minutes.

Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool. Serve with orange-infused whipping cream.