• Thoroughly butter and flour a 12 cup Bundt pan. Preheat the oven to 350 °F.

Cake Batter

• In a food processor or blender, puree 8 oz red beets (roasted) with the finely grated zest and juice from 1 orange. You should have 1½ cups of puree (add orange juice to bring it up to 1½ cups if needed).
• Combine 18 oz brown sugar,12 oz vegetable oil, 4 large eggs, 1 teaspoon vanilla extract and ½ teaspoon orange extract in a mixer bowl (see note). Beat on medium low for 1 minute to emulsify the oil and eggs.
• Sift 5 oz cake flour, 5 oz all purpose flour, 1 oz dutch process cocoa powder, 2 teaspoons baking soda,1½ teaspoons ground cinnamon, 1½ teaspoons ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon table salt into a medium bowl and then whisk them together to evenly distribute the spices cocoa and baking soda.
• With the mixer running on low speed, alternate adding the dry ingredients and the beet puree to the egg mixture. Scrape the bowl between additions.
• Pour the batter into the prepared pan and bake until the center springs back when lightly pressed or a toothpick inserted in the center comes out with moist crumbs, about 45 minutes.
• Cool for 10 minutes in the pan before inverting onto a cooling rack. Cool to room temperature. While the cake is baking, make the glaze.

Chocolate Orange Glaze

• Combine 8 oz semi-sweet chocolate, 4 oz unsalted butter and finely grated zest from 1 orange in a microwave safe bowl.
• Microwave in 1 minute increments (stirring between increments) until the chocolate is completely melted.
• Add 4 oz corn syrup, 1 teaspoon vanilla extract and ¼ teaspoon orange extract. Stir until smooth and glossy.

Finish the cake

• Place the cooled cake on a rack over a clean sheet pan. Pour the glaze over the cake to completely cover (you can scoop up the drips from the sheet pan and cover any gaps in the coating.
• Allow the glaze to set before transferring the cake to a serving platter.