Monday, May 30, 2011

Day 7, A Cake-A-Day: Rootbeer Bundt Cake (A.K.A. Insanely Amazing Chocolate Cake!!)

The name of this cake is misleading.  The recipe was described as having a "pronounced" root beer flavor.  I was expecting something root beer-ish, like a root beer float.  I can't describe this cake as having a "pronounced" root beer taste.  In fact, I didn't really taste the root beer at all, but what I did taste was an incredibly delectable, moist, semi-dense rich chocolate cake.  If you're a fan of scrumptious chocolate cakes, this is a cake for you!

First off, I'd like to mention this cake is from a wonderful cookbook titled Baked by Matt Lewis and Renato Poliafito.  Matt and Renato own a bakery called Baked in Brooklyn, New York.  I had the opportunity to meet Matt and Renato last year.  They were delightful men with fresh ideas in baking.  One day I hope to visit their bakery for a firsthand experience.

Here I am with Matt and Renato
Baked- The freshly baked cookbook
 Root beer Bundt Cake


2 cups root beer (do not use diet)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) 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

Preheat oven to 325 degrees.  Generously butter inside of a bundt pan, dust with flour.  Set aside.

Pan is buttered and dusted
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 cool.

Butter, cocoa, and root beer

Cocoa mixture with sugars- let cool
In a large bowl, whisk the flour, baking soda and salt together.

Dry ingredients, whisked
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, it will give the cake a rubbery tough texture.

The eggs whisked.  Notice the cute new bowl from Crate and Barrel?  Love it!
Lumpy batter
Pour the batter into the prepared pan and bake for 35-40 minutes or until a small sharp knife inserted in cake comes out clean.  Note: rotate the pan halfway through the baking time.  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.

The cake, ready for the oven

Finished baking

You can just see how moist this cake is!

Ready for frosting

Frosting coming up...

2 ounces dark chocolate (60% cacao) melted and slightly cooled
1/2 cup (1 stick) unsalted butter (I always use unsalted butter), softened
1 teaspoon salt
1/4 cup root beer
2/3 cup unsweetened cocoa powder
2 1/2 cups confectioners' sugar (powdered sugar)

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 ice cream on the side.

I'd like to introduce you to my new Cuisinart.  My faithful Cuisinart Custom 11 has served me well for the last 18.5 years, but she needs to rest.  It's time for the younger generation to take over.
Tastes even better than it looks good!

Serve with ice cream and a little chocolate sauce.  Enjoy!

1 comment:

Rachael said...

Your cake looks awesome...but what caught my eye too was that you're reading The Children's Bible by Catherine Vos --that was our favorite Bible story book for our four kids! Loved it!