Table of Contents
Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside. Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.
Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).
Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes. Place rack with cake on a rimmed baking sheet.
Preheat oven to 350°. Line bottom of an 8″ round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess. Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.
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