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Cook the Book: Root Beer Bundt Cake

Posted by Michele Humes, November 28, 2008 at 1:00 PM

Matt Lewis and Renato Poliafito, co-owners of Brooklyn cakeshop Baked, specialize in whimsical reworkings of comforting, familiar flavors, of which today's recipe is a perfect example. Evoking the lazy days of summer, their chocolate-root beer Bundt cake is smeared with dark, gooey root beer fudge.

For an even rootier flavor, the authors of Baked: New Frontiers in Baking suggest that you replace half a cup of root beer with the same quantity of root beer schnapps. (I hadn't realized such a thing existed!) To make this a real root beer floatcake, simply serve à la mode.

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Root Beer Bundt Cake

- yields 1 (10-inch) Bundt cake -
Adapted from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito

Ingredients

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

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

Topping
Vanilla ice cream

Procedure

For the root beer Bundt cake:
1. 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.

2. 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.

3. In a large bowl, whisk the flour, baking soda, and salt together.

4. 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 overbeat, as it could cause the cake to be tough.

5. 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.

For the root beer frosting:
1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

2. 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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Tags: Baked, baking, Bundt, cakes, Cook the Book, New Frontiers in Baking, root beer, root beer floats, Super Bowl desserts