Ooooh, my 4th recipe from this book, and the last for the month. I had such a hard time choosing – would I make the Tuscaloosa Tollhouse Pie? The Coconut Snowball Cupcakes? The Pecan and Almond Chocolate Toffee? So many to choose from, but I ended up going with the Root Beer Bundt Cake. Was it a good decision? Most definitely!!
We are root beer drinkers in our house. We don’t drink a ton of soda, but we do have a few liters of diet root beer in the pantry for whenever we get that craving. Unfortunately, you aren’t supposed to use diet for this recipe, so really, the root beer was the only ingredient I had to pick up from the store – everything else I had on hand. I was originally intending on making this into cupcakes so I could share them, but I decided last minute to go ahead and make the bundt cake.
The book says that the cake’s flavor intensifies overnight, so I tried a slice after making the cake, and again the next day. Was the cake good? YES! Was the cake chocolaty? YES! Was the cake moist? YES, YES, YES! Did the cake have a strong root beer flavor? No. That was the only disappointing part of this cake. In fact, I could taste a hint of root beer the day I made the cake, but that hint was totally gone the next day. I actually don’t think you’d even be able to pick the flavor out at all if you didn’t know it was in there. But this cake is so delicious, and one of the moistest cakes I’ve ever made, that I would go to this recipe again in a heartbeat if I was wanting a good chocolate cake recipe. The frosting is equally good, although it, too, didn’t taste like root beer. I’m glad this recipe was so much better than last week’s. This one really is worth trying!
Recipe rating: 4.8 out of 5
makes 1 bundt cake
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
Preheat the oven to 325 degrees F. 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, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
For the 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, with the ice cream on the side.
Want another opinion on this recipe?
I am giving away a copy of this month’s Cookbook of the Month – Baked. All you have to do is comment on the Cookbook of the Month’s posts – you have 5 chances to enter. Every Friday, a new Cookbook of the Month post is posted, so make sure to comment on each post for more chances to win! The contest ends at 11:59pm MDT on Wednesday, April 29th and the winner will be announced on Thursday, April 30th.