2-1/4 C chestnut flour
1/2 C salted butter
2 large eggs
1 C small curd cottage cheese
1 T pomegranate balsamic vinegar
1 T baking powder
Preheat over to 350 degrees. With a hand mixer, cream butter and sugar until lightened in color and fluffy. Add eggs one at a time, beating after each addition. Add cottage cheese and beet juice to the mix. Using a spatula, gently stir in flour, cocoa, and baking powder. Stir in pomegranate balsamic vinegar. Batter should be somewhat thick. Pour batter into prepared cake pan and bake for approximately 40 minutes or until an inserted toothpick comes out clean.
I frosted the cake with a cocoa buttercream ganache.
Cocoa Buttercream Ganache...
4 large egg whites
1 cup sugar
24 tablespoons (3 sticks) butter, softened
To make the buttercream: Whisk the egg whites and sugar together in a stainless steel bowl. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Whip on medium speed until cooled. Add 1/4 C unsweetened cocoa. Beat in the softened butter and continue beating until the buttercream is smooth.