Only seven recipes left! Next up on the schedule is a cake with an avalanche of root beer — the Root Beer Bundt Cake! Posting date is February 23.
Root Beer Bundt Cake
Serves: One 10-inch bundt cake
- For the root beer bundt cake
- 2 cups root beer (do not use diet root beer)
- 1 cup dark unsweetened cocoa powder
- ½ cup (1 stick) unsalted butter, cut into 1-inch pieces
- 1¼ cups granulated sugar
- ½ cup firmly packed dark brown sugar
- 2 cups all-purpose flour
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- For the root beer fudge frosting
- 2 ounces dark chocolate (60% cacao), melted and cooled slightly
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon salt
- ¼ cup root beer
- 2/3 cup dark unsweetened
- cocoa powder
- 2½ cups confectioners’ sugar
- To serve
- Vanilla ice cream
Make the root beer bundt cake
- 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.
Make the root beer fudge 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.