This is my new favorite chocolate cake. I have made it several times and I crave it! The chocolate is very intense and it is very moist and just so good. It was on my friend Cristine's blog. http://cristinecooks.blogspot.com/2010/05/root-beer-bundt-cake.html
I will post it because I have made a few changes. The root beer is subtle, but you can taste it. And the frosting is rich and just plain yummy. But basically, just a great cake! Just a warning, have some milk and ice cream standing by!
ROOT BEER BUNDT 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
- 1tsp vanilla
- 1 teaspoon salt
- 2 large eggs
- 1 c. choc chips (opt.)
- 2 ounces dark chocolate (60% cacao), melted and cooled slightly
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 cup root beer, then more to thin
- 1 tsp. vanilla
- 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 baking with flour nonstick cooking spray; alternatively, butter it, dust with cocoa powder, and knock out the excess powder.
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, temper with a couple spoonfuls of cocoa mixture, then dump in cocoa mix and whisk eggs into the cocoa mixture until combined. Add vanilla. 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. Just try to get the big lump by pushing them against side of pan/bowl. Fold in choc. chips.
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. Add more root beer to thin if necessary.
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.