We're starting the week off right with a chocolate cake that's spiked with root beer and topped with a thick layer of the fudgiest frosting you'll ever have.
I can hear you all being weirded out that there's root beer in this cake, but everyone hold your horses. The root beer brings out a really rich chocolate flavor, and gives a really interesting spice kick. It's actually really delicious and I may just end up adding root beer to all my chocolate cakes from now on..really! It's that delicious.
Can I also just say how absolutely crazy it is that it's already the third month of 2014?! I hope we move quickly through the rest of the snow and cold temperatures and then slow wayyyy down when the warmer weather arrives. Ahhhh. I've been dreaming of hikes, days spent out on the lake, and flip flops. I bet this cake would be perfect for a picnic too. The icing sets a little so it would be perfect for traveling. Plus, root beer just reminds me of summertime.
Root Beer Bundt Cake with Fudgy Frosting
recipe from the Baked Cookbook
For the Cake
2 cups root beer (don't use diet!)
1 cup dark unsweetened cocoa powder
1 stick unsalted butter
1 1/4 cups sugar
1/2 cup firmly packed brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
Preheat oven to 325 degrees. While the oven heats spray the inside of a bundt pan with nonstick spray and set aside. Also set out an additional stick of butter to soften for the frosting!
Meanwhile, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add both sugars and whisk until dissolved. Remove pan from the heat and let cool.
In a large bowl, whisk flour, baking soda, and salt together. Set aside.
In a small bowl beat eggs slightly and then whisk into the cooled root beer mixture. Pour the liquid ingredients into the flour. Gently fold the wet and dry ingredients together into everything has been combined. The batter will be very lumpy - just make sure all the flour has been incorporated.
Pour batter into the prepared pan and bake for 35 to 40 minutes until a knife inserted into the cake comes out clean. Transfer cake to a wire cooling rack and cool completely. Remove cake from the pan and prepare to make the frosting.
For the Frosting
2 ounces dark chocolate, melted and cooled
1 stick unsalted better, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups powdered sugar
Put all ingredients into the bowl of a stand mixer. Start incorporating the ingredients on low speed so the cocoa powder and powdered sugar don't explode all over your kitchen. Once those two ingredients are incorporated turn your mixer up to high and beat for a minute or so.
Frost your cooled cake in a thick layer and decorate with whatever you want - I used pink gum balls!