Chocolate-Raspberry Beet Cake With Buttermilk Cream | Oregonian Recipes

Ingredients

• 2 cups packed (15 ounces) brown sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1/2 teaspoon dry ground ginger
• 1/4 teaspoon grated nutmeg
• 2 teaspoons vanilla extract
• 1/2 cup vegetable or canola oil
• 3 eggs
• 2/3 cup (2 ounces) unsweetened cocoa powder
• 2 1/3 cups (10 ounces) all-purpose flour
• 2/3 cup buttermilk
• 1 cup packed finely grated peeled raw beets
• 1 cup (6 ounces) finely chopped bittersweet chocolate, plus more for serving
• 2 cups fresh raspberries, plus more for serving
• 1 vanilla bean
• 1/2 cup buttermilk
• 3/4 cup heavy cream
• 2 tablespoons granulated sugar