Root Beer Bundt Cake

In the middle of Saturday shopping with my mother I was called and invited to a BBQ. Since K and I really didn’t have a plan for Saturday night we decided that a BBQ would be a great idea. We both needed some time to just relax and what a better way too!
So of course when I got home I ran into the kitchen to see what I could whip up. That’s when I picked up my copy of Baked: New Frontiers In Baking and came across the Root Beer Bundt Cake. I can’t wait to get to the BBQ and try a piece out. Hopefully everyone enjoys it!

Root Beer Bundt Cake
(adapted from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito)

2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

For the root beer Bundt cake:
Preheat the oven to 325. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the 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, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the 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 to 40 minutes, rotating the pan halfway through the baking time. Transfer the pan to a wire rack to cool completely.

For Root Beer frosting:
Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.

* A great side would be vanilla ice cream!

**The picture didn’t come out well because the fudge topping was hard to make pretty! lol. I need to work on that!

{Root Beer Bundt Cake}


2 thoughts on “Root Beer Bundt Cake

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