This (really, really) awesome avant garde cake is one of the most extremely flavorful, moistest, densest, and richest chocolate cakes ever, due greatly in part to the not-so-secret ingredient of beetroot. Incorporating beetroot (i.e. beets) into a chocolate cake basically adds both natural sweetness and moisture, along with a nice serving of essential vitamins, minerals, and dietary fiber. Beetroot also lends its subtle, pleasant earthy flavor to highlight the bold chocolate notes of the cake (such as is similarly accomplished with espresso powder, as is called for in many chocolate recipes). It also makes for an awesome reason to include this chocolate cake at any Rosh Hashanah meal, playing off the custom of eating beetroot as one of the simanim, or symbolic foods, traditionally eaten on the holiday. In Hebrew, the word for "beet," "silka," is related to/ sounds like the word "siluk," which means "removal." Partaking of beetroot at the beginning of the year symbolizes our prayers that G0d remove our enemies/adversaries from among us in the coming year. So, go for it, y'all; add this cake to your holiday dessert lineup. Trust me. This cake is a winner.
Preheat oven to 350° F. Grease and flour Bundt pan. Set aside. Using a food processor or blender, puree beets until smooth. Set aside. Sift together flour, baking soda, salt, cloves, and cinnamon. Set aside.
In a large mixing bowl, beat the eggs until they become pale-yellow in color. Gradually add the white sugar, brown sugar, oil, and pureed beets. Add the melted chocolate and vanilla, and mix to incorporate.
Gradually add the dry ingredient mixture into the mixing bowl and mix until well combined. Pour the batter into prepared pan (fill pan 3/4 of a way full) and bake in the middle of the oven for 1 1/2 hours (for 12 cup Bundt pan) or 1 hour (for 10 cup Bundt pan), or until an inserted toothpick comes out clean. Allow cake to cool. Invert cake and glaze.
Melt chocolate and oil over a double boiler, stirring often, until glossy and smooth. Remove from heat and allow to cool 3-5 minutes. Pour over cake, allowing it to run over the sides.
In a small bowl, whisk together the confectioners sugar and beet juice. Add sugar and beet juice as needed, until desired consistency is reached. Drizzle over chocolate glaze.