I’ve been seeing the book Baked: New Frontiers in Baking praised all over the web. Any book by a bakery whose signature cake is called “Sweet and Salty Cake” was a book I had to have. Needless to say, I was very excited when my copy came and immediately read through the entire book. I am itching to make many of the recipes, but the cake that first jumped out at me was the Root Beer Bundt cake. Besides sounding amazingly fun, the liquid in the cake is root beer making it an obvious candidate for a parve cake. A bundt cake is often quite large, and I wanted to make this cake for a dinner of five, so it was also a great excuse to get the 6-cup bundt pan I had been wanting in order to make a half recipe.
Root Beer Bundt Cake
for 1 (10-inch) Bundt cake
From Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito
for the 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
for the frosting:
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 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 slig
htly 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 a platter.
For the 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.
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