2cupsmashed or puréed cooked beetsat room temperature
1tspvanilla extract
2cupsall-purpose flour
2tspbaking soda
1/4tspsalt
Instructions
Grease and flour 2 standard loaf pans. Preheat oven to 375˚ F.
Melt the chocolate with the 1/4 c of the butter, stir well until smooth. Let this mixture cool slightly.
Combine the dry ingredients: flour, baking soda, and salt - in a medium bowl, and stir this mixture well to combine it. You could sift it together if you prefer.
In a separate large mixing bowl, cream 3/4 butter and the brown sugar until lighter in color and fluffy. Beat in the eggs, one at a time.
Add the cooled chocolate mixture, cooked mashed beets, and vanilla into the egg/sugar mixture - it will appear curdled, don't worry. Now stir in the flour mixture, and mix thoroughly but lightly - do not overbeat.
Pour this batter into the prepared loaf pans. Bake for 30-35 minutes, or until the sides begin to pull away from the pan, and a toothpick inserted near the center comes out clean.
Cool the loaves in their pans on a rack for at least 10 minutes, before removing to finish cooling on the rack.
Notes
Warning: the cake needs to be completely cool before it will slice properly.