This old fashioned beet red velvet cake is made with a creamy butter frosting.
Preheat oven to 350 degrees F, grease three 9 inch round cake pans with butter and line them with parchment paper.
In the top of a double boiler, or using your favorite melting method, over low heat melt the grated chocolate
Using and electric mixer, In a large mixing bowl combine the sugar, eggs, oil and vanilla.
In a separate bowl, sift together the flour, baking soda and salt.
Add the dry ingredients to the egg mixture and beat on low speed until well combined, scrape down the sides of the bowl with a spatula as needed.
Add MOST of the melted chocolate and continue to mix on low speed. Leave about 1 Tablespoon for the icing layer.
Add the pureed beets and mix well.
Mix on low speed until well combined.
Divide the batter evenly between the prepared pans, tap pans to remove any air bubbles.
Bake for 20–25 minutes or until a tester inserted in the center comes out clean.
Remove the pans from the oven and let cool for ten minutes in the pans, then turn the cakes out onto a wire rack to cool completely.
Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy.
Add the confectioners sugar gradually, beating after each addition. Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable.
Remove about 1/4 of the frosting to a separate bowl and stir in remaining melted chocolate.
Optional *If you want the crumbled cake on the outside as garnish, then use a horizontal knife to cut about 1/3 of the cake top off of 1 of your cake layers. Set this bit aside and crumble into a bowl.
Place first cake layer onto a plate with the smooth bottom up, top with a thin layer of frosting and a thin layer of chocolate frosting.
Repeat layers to assemble cake.
Garnish with frosting and if using, crumbled cake on the sides, using clean hands to gently press it into the sides.