Friday, February 3, 2012

Root Beer Bundt Cake

I love root beer, it's spicy flavor instantly takes me back to my childhood. So when I saw this recipe in my Baked cookbook I knew I had to try it.

Before I started the recipe I did a little snooping online, and found that most people couldn't even taste the root beer in the cake. Well, if I was going to make a Root Beer Cake, I wanted to taste the root beer. So not only did I followed Baked's suggestion of replacing a 1/2 cup of root beer with a 1/2 cup of root beer schnapps, I also added a root beer syrup that I found at Williams-Sonoma.

There was no denying that this was a root beer cake, and when it was served with a scoop of vanilla ice cream it became a root beer float. Success!...except I hated it. The cake's texture was great and the frosting was nice and smooth, but the flavor made me gag. My son on the other hand loved it, along with all the people I work with. I guess this cake is for real root beer lovers, and apparently I don't love root beer as much as I thought.

I probably would have liked it more if I would have made the recipe as written, but if you can't taste the root beer why use it at all?  Next time I'm going to replace the root beer with hot chocolate, and make it a Hot Chocolate Bundt Cake.

Root Beer Bunt Cake
Adapted from Baked

For The Root Beer Bundt Cake:
1 1/2 cups root beer
3 tbs root beer syrup
1/2 cup root beer schnapps
1 cup dark unsweetened cocoa powder
1/2 cup 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

For The Root Beer Fudge Frosting:
2 oz dark chocolate (60% cacao), melted and cooled slightly
1/2 cup unsalted butter, softened
1 tsp salt
1/4 cup root beer
1 tbs root beer syrup
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners' sugar

Make The Root Beer Bundt Cake
Preheat oven to 325 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray.
In a small saucepan, heat the root beer, root beer schnapps, root beer syrup, 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.
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 over beat, 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. Brush a few tablespoons of root beer syrup over the top of the cake before frosting with the Root Beer Fudge Frosting.

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.

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