Root Beer Cake?

04Aug09

After finally purchasing a cake plate, I’ve been dying to turn out my very first cake, and the cakes in Baked: New Frontiers in Baking look adventurous and tasty. Of course, for my very first cake I wanted something easier than the three-layered masterpieces like the Malted Milk Ball Cake. I thought the Root Beer Bundt looked like the perfect place to start. I also was extremely curious as to how it would taste.

C is for Charlotte (or cake)

C is for Charlotte (or cake)

The best thing about this cake is how easy it was to make. I was able to throw it together one Friday morning before lunchtime. Cooking with root beer was odd though. The cocoa powder just sat on top of the foam until it was all heated up. I chose to use IBC as its my favorite. The recipe specifies to not use Diet Root Beer so don’t. Diet anything sucks anyway.

even the icing has root beer in it

even the icing has root beer in it

As for the taste, it’s not bad, but its not to die for good either. The cake is moist and rich, but it’s root beer flavor. As I ate my first piece, I wondered, “Is root beer really supposed to be a solid?” Even knowing that I was eating root beer cake did not prepare me for the fact that I would be chewing root beer. It’s a cake, but it also taste like a classic beverage. One thing is for sure, it definitely gets better with age. Let the cake sit overnight before trying a piece. The root beer flavor gets a little stronger every day. Also it’s best with vanilla ice cream for a root beer float effect.

DSC02735

Root Beer Bundt Cake from Baked: New Frontiers in Baking

Ingredients for the Cake

  • 2 cups 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 tsp baking soda
  • 1 tsp salt
  • 2 large eggs

Ingredients for the Fudge Frosting

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

Directions for the Cake

  1. Preheat the oven 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.
  2. 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 heat and let cool.
  3. In a large bowl, whisk the flour, baking soda, and salt together.
  4. 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 over beat, as it could cause the cake to be tough.
  5. Pour the batter into the prepared pan and bake for 35-40 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 cake from the pan and turn it out onto the rack.

Directions for the Root Beer Fudge Frosting

  1. Put all the ingredients in a food processor. PUlse in short bursts until the frosting is shiny and smooth.
  2. 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.
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One Response to “Root Beer Cake?”

  1. “Is root beer really supposed to be a solid?” haha. I love it.


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