450g. (2 large) beets
245g. (1 ¾ c.) all-purpose flour
70g. (2/3 c.) cocoa powder
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
333g. (1 2/3 c.) sugar
125mL. (1/2 c.) oil
3 large eggs
60g. (1/4 c.) sour cream
2 T. Cocoa & Beet syrup


83mL. (1/3 c.) heavy cream
1 Tbsp. Cocoa & Beet syrup
86g. (3 oz) dark chocolate, chopped
1 Tbsp. unsalted butter
Cocoa nibs to garnish


Preheat the oven to 350°F. Grease a 9” springform pan and line the bottom with parchment paper.

Wash the beets, then bring to a boil, covered, in a pot of water. Reduce heat and cook until tender. Rinse under cold water. Remove the skin, which should come off easily. Cut into chunks and puree in a blender or food processor. You should have 400g (1 ¾ c.) puree. Beet puree can be made up to 2 days ahead.

To make the cake, in a medium bowl, whisk together flour, cocoa powder, salt, baking soda and baking powder. In in a large bowl whisk together the sugar and oil, then whisk in the eggs one by one Add the sour cream, syrup and beet puree, whisking well to combine. Sift in flour mixture then fold in with a spatula until incorporated.

Transfer the batter evenly to the prepared pan. Bake for about 70 minutes, until a toothpick inserted in the middle comes out with just a few moist crumbs attached.

Let cool complete on a wire rack before removing from pan.

To make icing, combine cream and syrup in a small pot and bring to a boil over medium heat. Place chocolate in a small bowl and pour hot cream mixture over top. Wait for one minute, before adding butter and whisking well until the mixture is silky and homogenous. Let thicken slightly (about 15 minutes), before spreading on top of cake and garnishing with cocoa nibs.