Instructions: For the cake: Wash beets and trim stems to 1 inch. Place in a saucepan of cold water, and bring to a boil over high heat. Reduce to a simmer; cook until very tender when pierced with the tip of knife, about 1 hour. Drain. Let rest until cool enough to handle. Rub off peel with fingers, paper towels, or an old kitchen towel. Cut beets into large pieces; transfer to the bowl of a food processor. Process until smooth, 5 minutes. Set aside 4 cups beet puree.

In a large bowl, whisk together flour, baking soda, salt, cloves, and cinnamon; set aside. In the top of a double boiler placed over 1 inch of simmering water, melt chocolate. Let cool.

Heat oven to 350 degrees with the rack in its lower third. With an electric mixer fitted with the whisk attachment, beat eggs and granulated sugar on medium-low speed until combined. Beat in brown sugar until combined. Beat in vegetable oil. On low speed, gradually beat in beet puree. Add dry ingredients, alternating with melted chocolate. Add vanilla; beat until combined.

Pour batter into 12-cup tube pan. Bake until cake tester inserted in middle comes out clean, about 1 hour 35 minutes. Transfer to a wire rack to cool. Invert pan, and remove cake. If necessary, trim top to ensure cake will sit evenly on plate. Cake will keep for 2 to 3 days at room temperature, wrapped in plastic wrap.

For the glaze: Make the glaze just before serving cake. In the top of a double boiler placed over 1 inch of simmering water, melt chocolate. Add butter, corn syrup, and cream; stir until smooth. Stir in salt, cinnamon, and vanilla. Pour glaze over cake; use a spatula, if necessary, to push glaze over sides of cake. Serve at room temperature.

This recipe yields 12 to 15 servings.

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