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Chocolate-Beet Pound Cake With Hazelnuts & Crème Anglaise


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1 c plus 2 tablespoons unsweetened dutch process cocoa powder

0.5 t kosher salt

1 t baking powder

2 c granulated sugar

5 large eggs

1 c whole milk

2.5 c plus 2 tablespoons sifted then measured all-purpose flour

0 confectioners' sugar for dusting

0 crème anglaise

1 c finely chopped hazelnuts

2 c half-and-half

1 vanilla bean, split lengthwise

0.5 c sugar

4 large egg yolks, at room temperature

0.5 c simple syrup (see recipe section)

3 sticks unsalted butter, cubed and at room temperature

2 t vanilla extract

2 raw medium beets, peeled and roughly chopped

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