Directions

Make the cake:

1. Preheat oven to 375° F. In a saucepan over medium heat, combine the sugar, unsweetened chocolate, butter and 1 cup of water. Stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour two 9-inch round cake pans or line them with parchment and then grease and flour them.
3. When the chocolate in the pan has cooled, whisk in the milk mixture and eggs. In several additions and without over-mixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend.
4. Pour the batter into the pans and bake on the middle rack until a knife inserted in the center comes out clean, about 20 minutes. Let the cakes cool completely, then remove from the pan and cool on a rack.

Make the frosting:

1. Using a spoon or an electric mixer on low speed, mix the powdered sugar and butter until combined. Stir in vanilla and 1 tablespoon of the milk. Add more milk, bit by bit, until the frosting is spreadable.
2. Add 1 tablespoon Beet Powder and stir. Add more if a darker pink color is desired. If the frosting gets too thick, add a few drops more milk.