• Preheat oven to 350°

  Generously grease and flour a bundt pan. Make sure to get in all the crevices.
• Whisk together flour, white sugar, baking soda, baking powder and salt in a large bowl and set aside.

  In a separate bowl mix together the eggs, butter, buttermilk, cream , maple syrup, maple sugar and vanilla.
• Pour liquid ingredients into dry ingredients, whisking as you do. Whisk until the batter is smmoth and no dry bits are left.
• Pour into prepared pan and bake for 35-50 minutes. A tester inserted should come out with just a few moist crumbs.

  Cool in pan for 10 minutes then turn out onto rack. Cool completely.

  Make a glaze of 2 cups, sifted, confectioners' sugar with 3 tablespoons of maple syrup. If it gets to thick but you are happy with flavor, you can add whole milk, 1 teaspoon at a time.

Cake

• Preheat oven to 325°.

  Butter, generously, the bundt pan.

  In a stand-up mixer fitted with a paddle, cream butter until it is light in color.

  Gradually add sugar and beat unti light and fluffy.

  Add eggs, one at a time.
• In a separate bowl, whisk together flour, soda and salt.

  Alternating with Buttermilk, add the flour mixture to butter mixture. Start and finish with flour.

  Beat until just combined, do not overwork.

  Add in the lemon zest and lemon juice and stir to just combine.
• Pour batter into prepared bundt pan.

  Bake for 55-65 minutes, depending on your oven. A tester should come out with just a few moist crumbs.

  Let cool in pan, for 10 minutes them turn out and cool completely on a rack.

Lemon Glaze

• While cake is cooling, make glaze.

  Using a handheld whisk, gradually add lemon juice to confectioners' sugar. Only add the amount of lemon juice you need for a thick pourable glaze. You don't want it to be too runny.

  When cake is cool, pour glaze generouslu around cake.

Cake

• Preheat oven to 400°. Arrange cleaned beets in a baking dish with about 1/2 cup of water and cover tightly with foil.

  Bake until beets are tender, about an hour.

  Carefully remove from oven and remove foil. It will steam. Let beets cool enough to handle and then, while under running cold water, peel with hands.

  Grate Beets, unitl you have about 1-1/4 cups. Reserve the juice, for frosting. Set aside.
• Reduce oven temperature to 350°.

  Grease a 9X5 loaf pan with butter, then dust, lightly, with extra cocoa powder.

  In a small bowl whisk together flour, cocoa powder, baking powder, baking soda and sea salt.
• In the bowl of a stand-up mixer, fitted with paddle attachment, beat eggs and sugar together until light and doubled in voulme, about 4 minutes.

  Add in grated beets and vanilla, stir until well combined.

  Fold in half the dry mixture then all of the olive oil. Finish with remaining dry ingredients and mix until just combined. Do not over mix.
• Spoon into prepared pan and smooth top. Bake for 60-70 minutes. A tester should have just a few crumbs left.

  Immediately drizzle orange juice over hot cake.

  Cool in pan on rack for 20 minutes. Turn out and let cool completely before frosting.

Frosting

• In a stand up mixer fitted with whisk attachment, beat together cream cheese and butter until well combined and light in texture.

  Slowly add in beet juice and blood orane juice, orange extract and salt. Beat on slow until combined and smooth.

  Gradually, on a slow speed, add sifted sugar until all is combined and there are no lumps.

  It may be soft. You can either spread it on the cake as is or refrigerate for about 15 minutes and then pipe onto cake.

  Decorate cake with blood orange slices and some zest.

• Preheat oven to 375°.

  Lightly grease an 8" cake pan and line with parchment paper. I like to grease the paper too.
• In a microwave safe bowl, melt the chocolate and butter together, stirring every 15 seconds, until butter is completely melted.

  At this point stir until chocolate melts and mixture is smooth.

  Stir in sugar, salt, espresso powder and vanilla.

  Add in eggs and beat briefly until smooth.

  Add in cocoa powder and mix until just combined.
• Spoon in to prepared pan and bake for 25 minutes.

  The cake should have a thin crust and the internal emperature should be 210°.

  Cool in pan for 5 minutes then runknife arond the side and turn out onto plate and let cool completely.

Ganache

• Put chocolate in a heat proof bowl.

  Heat cream until it just starts to simmer. Do not boil.

  Pour hot cream over chocolate and let sit for 3 minutes.

  Stir until chocolate is completel melted and cream is incorporated.

  Pour over cooled cake and allow to set.

Caramel

• Heat brown sugar, butter and milk in a small saucepan, over a medium flame. Stir often and as soon as it begins to boil remove from heat. Stir until smooth.

  Allow it to cool down to just luke warm.

  Gently spoon over ganache and spread evenly.

  Serve at room temperature with a side of whipped cream.