Rootbeer Chocolate Cake
What can I say? If a recipe calls for an unexpected ingredient, you can pretty much guarantee I’ll be blogging it.
So, really, do I have much explaining to do about a chocolate bundt cake that contains Root Beer? I made it pretty much immediately when I saw it on this blog. I consider it pretty much fate since I had Root Beer just sitting in my fridge. After all, who makes it a habit to keep that stuff around? Not us.
And it is getting close to the Omnivore’s birthday. And I’m bound and determined not to make him a boxed cake mix to celebrate. Even though he wants a boxed cake mix…and if I were truly living in the spirit of his birthday, I would make him what he wants, but I’m not. And I’m experimenting with cakes (see yellow cake post!). So I made it.
Okay. You are right. This is mostly a picture of the frosting, and I’m not even including a recipe for that particular chocolate frosting, and gives you no indication of the type of cake this is. Truthfully, the recipe is written for a bundt pan, so make it in a bundt pan. This was just leftover batter.
The cake is truly delicious. The Root Beer is subtle. The moistness factor is large. And it is a great conversation piece.
Recipe: Root Beer Bundt Cake
(from Baked: New Frontiers in Baking)
2 c. root beer (do not use diet root beer)
1 c. dark unsweetened cocoa powder
1/2 c. unsalted butter, cut into 1″ pieces
1 1/4 c. granulated sugar
1/2 c. firmly packed dark brown sugar
2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs
Root Beer Fudge Frosting:
2 oz. dark chocolate (60% cacao), melted and cooled slightly
1/2 c. unsalted butter, softened
1 tsp. salt
1/4 c. root beer
2/3 c. dark unsweetened cocoa powder
2 1/2 c. confectioners sugar
Preheat the oven to 325 degrees. Spray the inside of a 10″ bundt pan with nonstick cooking spray. In a small saucepan, heat root beer, cocoa powder, and butter over medium heat until butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, add eggs to the cooled cocoa mixture. The batter will be slightly lumpy – do not overbeat, as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through, until a small sharp knife inserted in the cake comes out clean. Transfer cake to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
To make the frosting, put all ingredients in a food processor. Pulse on short bursts until the frosting is shiny and smooth.
Use a spatula to spread the fudge frosting over the crown of the bundt cake in a thick layer. Let the frosting set before serving, with ice cream on the side.