Chocolate Beet Cake with Ganache

Make the cake batter: 

1. Place beets and a pinch of salt in a small pot and cover with water. Bring mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until beets are tender. Drain the water and transfer beets to a food processor and blend until smooth. Measure 1 cup of beet puree.  
2. Place the beet puree, olive oil, salt, sugar, eggs, yogurt, and vanilla extract in a large mixing bowl. Whisk until combined. Sift in the cocoa powder, flour, and baking soda, then stir gently with a spatula until combined, making sure not to overmix. 

Bake the cake: 

1. Grease and line an 8-inch pan, then pour in the batter.  
2. Insert the crisper plate into the COSORI Air Fryer basket. 
3. Place the cake onto the crisper plate. 
4. Select the Bake function, adjust the temperature to 280F and time to 40 minutes, then tap Start/Pause. 
5. Remove cake when a toothpick or cake tester inserted into the center comes out mostly clean with a few moist crumbs.  

Make the ganache: 

1. Place the chocolate in a medium sized heat proof bowl. In a small saucepan, gently heat the coconut milk until steaming, but not bubbling. Carefully pour the hot coconut milk over the chocolate and stir until all the chocolate is melted. Allow the ganache to thicken at room temperature for 15-20 minutes, stirring occasionally. Note that the ganache may seem runny at first, but it will thicken to a spreadable texture after the elapsed time. 

Cool and frost: 

1. Cool cake for 10 minutes, then transfer to a wire rack to cool completely. 
2. Frost the cooled cake with the ganache, then serve.