Description
But really fudge cake. Borrowed from, ‘Baked – New Frontiers in Baking’, by Matt Lewis and Renato Poliafito, this makes a marvelous fudge cake (with a hint of root beer), but as I’m going to list below (but haven’t yet tried), I think using root beer schnapps would up the root beer flavor. If you can’t find it, substituting root beer for the schnapps still makes an amazing cake – enjoy!
Ingredients
Root Beer Bundt Cake
1 1/2 c. root beer (not diet!) AND 1/2 c. root beer schnapps
1 c. cocoa AND 1/2 c. butter
1 1/4 c. sugar AND 1/2 c. dark brown sugar, packed
2 c. flour AND 1 1/4 t. baking soda AND 1 t. salt
2 eggs
Frosting
2 oz. dark chocolate, melted and cooled slightly
1/2 c. butter
1 t. salt
1/4 c. root beer
2/3 c. cocoa
2 1/2 c. icing sugar
Instructions
Preheat the oven to 325 and generously grease your bundt pan. In a small pot, heat and stir together the root beer, schnapps, cocoa and butter over medium heat until the butter is melted, then add both sugars, whisk until dissolved and set the pot aside to cool.
In a large bowl, whisk together the flour, baking soda and salt. In a small bowl, whisk together the 2 eggs and then whisk them into the cooled cocoa mixture until combined. Gently fold the new cocoa mixture into the flour mix but do not over mix – the batter will be lumpy. Scrape the batter into your prepared pan and bake for 40 to 45 minutes. Transfer the pan to a rack to cool completely, then make sure all of the edges are loosened and turn the cake out onto a serving platter.
For the frosting, put all of the ingredients into your food processor and pulse until the frosting is smooth and shiny. Spread it thickly onto your cooled cake and then give the frosting time to set (it will become less shiny) before serving. We enjoyed ours straight up, but vanilla ice cream was highly recommended – this was the exact same perfect, fresh and moist cake the next day (it didn’t last to test after that!).
- Category: Cakes, Bundt