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.

And The Winner Was....

I was having a hard time deciding what recipe to make next from my Baked: New Frontiers In Baking cookbook, so I wrote up a ballot and had my family vote for the dessert that sounded best to them.

They chose German Chocolate Cake, which surprising I love, even if the filling looks slimy and unappetizing.

Baked's recipe has to be the best German Chocolate Cake recipe I have used so far. The chocolate cake had a rich chocolate flavor and was very moist. The filling was thick, gooey and coconuty, so good you could eat it by spoonfuls. (I might have used a mixing spoon for my spoonful.) The only problem I had with the cake, which really wasn't Baked's fault, was the ganache frosting. Baked says "If you prefer to decorate your German Chocolate Cake with a milk chocolate frosting, let the filling set completely and use the milk chocolate frosting recipe on page 60.", so I did. The frosting was silky and rich, and would be fabulous on a chocolate cake, but it was just a little too much with the German Chocolate filling. To solve the frosting problem, I just ate the cake backwards, and it was divine.

German Chocolate Cake
From Baked

Cake Layers:
2 1/4 cups cake flour
3/4 cup dark unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup hot coffee (I used Ghirardelli Mocha Hot Cocoa)
1 cup buttermilk
1 1/4 cups (2½ sticks) unsalted butter, softened
2 1/4 cups sugar
5 large eggs 
1 1/2 teaspoons pure vanilla extract
4 ounces dark chocolate, melted and cooled

Filling:
1 1/3 cups shredded sweetened coconut
1 cup sugar 
1/2 cup (1 stick) unsalted butter 
1 cup evaporated milk 
1 teaspoon vanilla extract 
3 large egg yolk
1 1/3 cup toasted pecans, chopped coarsely

MAKE THE GERMAN CHOCOLATE CAKE LAYERS
Preheat the oven to 350 degrees. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.

MAKE THE COCONUT PECAN FILLING
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.

ASSEMBLE THE CAKE
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.

The cake will keep in an airtight container, at room temperature, for up to 2 days.

Milk Chocolate Frosting:
8 oz bittersweet chocolate, finely chopped

8 oz milk chocolate, finely chopped
1 1/2 cups heavy cream
2 tbs light corn syrup
1 1/2 cups unsalted butter, soft but cool, cut into 1 inch pieces

Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2-3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.

With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.

Lemon Lime Bar Parfait

I love the mixing of glasses. The pink and yellow goblets are from the wonderfully tacky Madonna Inn.

What happened? My last two lemon recipes, one from Baked and the other from Momofuku Milk Bar failed. Well, failed my be a little harsh, since they were both still tasty, just not what I had in mind.

The lemon parfaits I made were good. The Vanilla Bean Whipped Cream was extremely delicious. The graham cracker crumbs were graham cracker crumbs. But Momofuku Milk Bar Lemon Filling (I don't call it curd, because hello, I don't eat CURD) was a little salty, and not something to eat on its own. When put all together though, they made a pretty decent parfait, but there was still some room for improvement.

Then there was Baked's Lemon Lime Bars, which tasted extremely delicious. The coconut crust was terrific and I would love to use the recipe for other pies.(Ooh, Chocolate Cream) The Lemon Filling was sweet and tangy.  The problem was that they weren't bars, they were goop, best served in a bowl and eaten with a spoon.

So I think if I made a parfait with the Vanilla Bean Whipped Cream recipe and the Lemon Lime Bar recipe, it would be close to perfection.

Lemon Lime Bar (Parfait)
From Baked 
I am posting the original Baked Lemon Lime Bar recipe with notes on how to turn them into a parfait.

Graham-Coconut Crust (Crumbs)

1 cup sweetened shredded coconut
2 cup graham cracker crumbs (about 15-17 crackers)
2 Tablespoons firmly packed dark brown sugar
1 stick of unsalted butter, melted
 

Lemon Lime Filling

11 large egg yolks
3 large eggs
1 3/4 cups sugar
3/4 cups fresh lemon juice
2 Tablespoons fresh lime juice
2 Tablespoons grated lemon zest
2 Tablespoons grated lime zest
1 1/2 sticks of unsalted butter, softened and cut into small pieces
1/3 cup heavy cream

Graham-Coconut Crust

Preheat the oven to 300 degrees. Butter the sides and bottom of a 9x13 baking pan or spray with cooking spray. 
* For parfaits, skip the greasing of the pan.

On a parchment lined cookie sheet, spread out the coconut. Bake in the oven until golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return to the oven for 3 more minutes.

Put graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. (I used a fork. I don't like using my hands in food if I can help it, and when I do use my hands I wear vinyl gloves. Just a personal quirk.) Mix in the melted butter. Press the crust up the sides and bottom of the pan in an even layer.
* For parfaits, you don't need to press the crumbs into the pan, just pour in evenly.

Put the crust in the refrigerator for 15 minutes, (I don't know exactly why you need to do this step.) 

Put in the oven and bake for 10 minutes, or until golden brown. Let cool completely. 

 Lemon Lime Filling

Increase the oven temperature to 325.

Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zest in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees on a candy thermometer, about 10 minutes.

Remove from the heat and whisk in the butter and cream. Pour through a fine mesh sieve directly into the cooled crust. Spread evenly. 
 *For parfaits, pour into a clean 13x9 pan (I don't know about this part, it's just a guess, maybe you can skip it.)


Bake for 8 to 10 minutes, until filling is just set. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours. Don't let plastic touch the filling, if making bars.


Vanilla Bean Whipped Cream
From Martha Stewart

2 cups heavy cream
1 vanilla bean
1/4 cup sugar

Chill mixing bowl and whisk attachment. Place heavy cream in a medium bowl. Cut vanilla bean in half and scrape seed into cream. Add the bean to cream and whisk to combine. Cover with plastic wrap and refrigerate for 1 hour.

Strain cream through fine-mesh sieve into chilled mixing bowl. Whisk on medium speed for 1 minute. With mixer running add the sugar. Increase speed to medium high and beat until soft peaks form. Cover and refrigerate for up to 2 hours.


*Prepare the Lemon Lime Bar Parfaits

Prepare the parfaits the day of serving, otherwise the crust will become soggy. 

Spoon the whipped cream into a pastry bag with the tip cut off. In another pastry bag do the same with the lemon filling.

Sprinkle a layer of crust crumbs on the bottom of the parfait glass. Pipe in a layer of lemon followed by a layer of whipped cream. Continue layering until the glass is full, ending with a whipped cream layer. Top with a raspberry and a candied lemon peel.